Packaging articles, films and methods that promote or preserve the desirable color of meat

ABSTRACT

Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent.

RELATED APPLICATIONS

This application is a continuation-in-part of International PatentApplication No. PCT/US2005/011387, filed Apr. 4, 2005, which claims thebenefit of U.S. Provisional Application No. 60/559,350, filed Apr. 2,2004, both of which are incorporated herein by reference in theirentirety.

TECHNICAL FIELD

Food packaging article comprising a blooming agent, food packages, andmethods of food packing comprising the same, are provided herein.

BACKGROUND

Meat color is an important quality characteristic of meat that affectsits merchantability. Consumers often use color as an indicator of meatquality and freshness. The color of meat is related to the amount andchemical state of myoglobin in the meat. Myoglobin is present in themuscle tissue of all animals and functions to store and deliver oxygenby reversibly binding molecular oxygen, thereby creating anintracellular source of oxygen for the mitochondria. Pork and poultrytypically contain lower amounts of myoglobin than beef and thus arelighter in color than beef.

Myoglobin includes an open binding site called heme that can bindcertain small molecules, such as molecular oxygen (O₂ or “oxygen”), orwater. Myoglobin without a molecule bound to the heme site is a purplecolored molecule called deoxymoglobin. The presence and type of ligandbound at the myoglobin binding site can alter the color of themyoglobin. The color of the meat product will change based on the amountof myoglobin present and the amount and type(s) of ligand molecule(s)bound to the heme binding site. Molecular oxygen readily acts as aligand that binds to the heme group, permitting biological transport ofoxygen from the blood stream to the mitochondria within cells. Whenoxygen binds to the heme pocket, purple deoxymyoglobin becomesoxymyoglobin, characterized by a red color. When a water molecule bindsto the heme group, the myoglobin molecule turns brown and is referred toas metmyoglobin. The binding of carbon monoxide (CO) can cause a redcolor similar to that produced by oxygen binding. Nitric oxide (NO) hasbeen described as forming a stable pink color in cured meat.

Historically, fresh meat products available to consumers have beensubstantially prepared and packaged for end-use at the site of finalsale. Product packaging that preserves a desirable color of fresh meatcan promote the merchantability and appeal of the meat product forconsumers. Existing meat packaging technology can inadequately preservefavorable meat color for various reasons. The conventional packagingformat used by the retail grocer for fresh meat is to stretch a thinplastic film around a foam tray that supports the product. The film ispermeable to oxygen so that the color of the meat quickly blooms to abright red. However, the shelf life for the bright red color is onlyabout three days. Thus, this packaging format is undesirable because thecolor often becomes unacceptable before it can be displayed or sold eventhough the meat remains nutritious and healthy for consumption. As aresult, a packaging format that maintains the fresh meat color for alonger period of time has long been sought for centralized packagingoperations. Alternatively, meat has been packaged in oxygen barrier,vacuum bags, which are vacuum sealed and prevent oxygen contact with themeat until the package is opened. Vacuum sealed red meat products arenutritious, healthy and have a long shelf life, however they may resultin an undesirable purple meat color in the package that does not bloomto a desirable red color until the meat is exposed to air. Consumeracceptance of meat having a purple color is less than that of meathaving a red color. To provide meat with the consumer preferred redcolor, meat has also been packaged in a modified atmosphere package(“MAP”), wherein the meat is maintained in a sealed pocket containing anatmosphere that is different than ambient air. For example, one suchcommercially acceptable MAP contains an atmosphere enriched with oxygen(up to 80% by volume) to better maintain a preferred red color. One caseready MAP maintains meat in carbon dioxide, with very low oxygen contentuntil just before display when the meat is exposed to oxygen to causeblooming to the desired red color. Alternatively, the meat can becontacted with a MAP having an atmosphere containing a smallconcentration of carbon monoxide (CO) (e.g., 0.4% by volume) to maintaina preferred red meat color. However, while CO-containing MAP canmaintain a shelf life comparable to vacuum packaged meat, the red colorinduced by the presence of CO can be perceived as “unnaturally” brightred. In addition, the red color developed by CO tends to extend througha significant portion of the meat product, causing a permanent “pinking”of the interior of the meat which may remain even after the meat hasbeen fully cooked. The bright red CO-myoglobin complex is referred to ascarboxymyoglobin. The presence of carbon monoxide can also disfavorablyimpact sales of CO-containing MAP packages among consumers.

MAP also requires a headspace for contact of the modified atmospherewith the meat surface to affect the desired color over time. Thisrequirement for a headspace leads to increased package volume, increasedtransportation costs and storage requirements and also limits thedisplay appearance by making the product less visible due to the highside walls of the container and the gap between the film and the meatsurface.

What is needed are packaging articles that maintain a favorable meatcolor, while providing an adequate or improved shelf life and meatfreshness.

Nitrite or nitrate salts, such as sodium nitrite, are often used incuring meat, and can also affect meat color. Nitrate and nitriteadditives are generally recognized as safe for use in foods, and arecommonly known preservatives used in the curing process for productssuch as hams, lunchmeat, bologna and hot dogs. Nitrite and nitrates areused to cure and disinfect meats in the meat industry often producing astable pink to red color in the process. For example, GB 2187081Adiscloses immersion of meat in an aqueous solution of sodium chloride,polyphosphate ions and nitrite ions to preserve meat. See also McGee,“Meat”, On Food and Cooking. Rev. Ed., 2004, Chapter 3, pp. 118-178(Scribner, New York, N.Y.) which is hereby incorporated by reference.The presence of oxygen can oxidize available nitric oxide to nitritethus reducing its availability to associate with the myoglobin molecule.Packaging films have been described that comprise nitrite or nitratecompounds as a desiccant, a food preservative or as a volatile corrosioninhibitor for packaging of metal products. Anti-fungal agents includingfood preservatives such as sodium nitrite may be applied on varioustypes of packaging to preserve biodegradable packaging against prematuredeleterious attack by fungi, as disclosed in JP7-258467A. Oxygen barrierfilms for packaging food products can contain a nitrate salt as amoisture-absorbing agent within an EVOH barrier material or other layerof a multilayer film, as disclosed in JP5-140344A, and U.S. Pat. No.4,407,897 (Farrell et al.); U.S. Pat. No. 4,425,410 (Farrell et al.);U.S. Pat. No. 4,792,484 (Moritani); U.S. Pat. No. 4,929,482 (Moritani etal.); U.S. Pat. No. 4,960,639 (Oda et al.), and U.S. Pat. No. 5,153,038(Koyama et al.). Nitrate or nitrite products have also been described asbeing included in packaging films to absorb moisture, e.g., to inhibitcorrosion of metal products, as disclosed in U.S. Pat. No. 2,895,270(Blaess); U.S. Pat. No. 5,715,945 (Chandler); U.S. Pat. No. 5,894,040(Foley et al.); U.S. Pat. No. 5,937,618 (Chandler); U.S. Pat. No.6,465,109 (Ohtsuka), and U.S. Pat. No. 6,942,909 (Shirrell et al.), U.S.Published Patent Application No. 2005/0019537 (Nakaishi et al.), GBPatent No. 1,048,770 (Canadian Technical Tape, Ltd.), and EP Patent Nos.EP 0 202 771 B1 (Aicerro Chemical Co. Ltd.), and EP 0 662 527 B1 (CortecCorp.) and EP 1 138 478 A2 (Aicello Chemical Co. Ltd.). None of thesebarrier films teach a meat-contact portion comprising a nitrite ornitrate material adapted to maintain desirable coloration of a meatproduct.

In many packaging applications, such as vacuum packaging, heat sealablefood packaging films are desirable. The packaging can be made from heatsealable films. A typical food packaging bag, pouch or casing caninclude one, two, or three sides heat sealed by the bag manufacturerleaving one or two open sides to allow product insertion. A typical foodcontainer may include a formed tray with a heat sealable lidding filmsealed to the tray. See, e.g., U.S. Pat. No. 5,058,761 (Williams); U.S.Pat. No. 5,558,891 (Lawless et al.); and U.S. Pat. No. 7,017,774(Haedt).

Shrinkable films, bags, and casings also have been used to packagefresh, frozen and processed meats for wholesale or retail sale and asprocessing films for cook-in applications and post-cookingpasteurization processes. Meats cured with nitrites and/or nitrates havebeen packaged in shrink films. See e.g. U.S. Pat. No. 6,815,023 (Tatarkaet al.); U.S. Pat. No. 6,777,046 (Tatarka et al.); U.S. Pat. No.6,749,910 (Georgelos et al.); U.S. Pat. No. 5,759,648 (Idlas); U.S. Pat.No. 5,472,722 (Burger); U.S. Pat. No. 5,047,253 (Juhl et al.); and U.S.Pat. No. 4,391,862 (Bornstein et al.).

What is needed are packaging products, such as food packaging filmsincluding a food-contact portion comprising a material adapted tomaintain or promote the desirable coloration of a myoglobin containingfood product especially fresh meat.

SUMMARY

In a first embodiment, a food packaging article is provided. The foodpackaging article comprises a food contact layer comprising a myoglobinblooming agent and an oxygen barrier layer. The myoglobin blooming agentis selected from the group consisting of nitric oxide donatingcompounds, carbon monoxide donating compounds, nitrogen heterocycles,sulfur monoxide donating compounds, and nitrous oxide donatingcompounds.

In a second embodiment, a food package is provided. The food package hasa myoglobin-containing food product with a water content of at least 5weight % and a container comprising a polymeric film having an oxygenbarrier layer and a food contact layer comprising a myoglobin bloomingagent. The container encloses the food product in a reduced oxygenenvironment, and the food contact layer has a food contact surface, atleast a portion of which is in contact with at least a portion of asurface of the myoglobin-containing food product. Themyoglobin-containing food product may be a fresh meat product. Themyoglobin blooming agent is selected from nitric oxide donatingcompounds, carbon monoxide donating compounds, nitrogen heterocycles,and sulfur monoxide donating compounds.

In a third embodiment, a method of promoting a desirable color on thesurface of a myoglobin-containing fresh meat product is provided. Themethod comprises supplying a container comprising a polymeric filmhaving an oxygen barrier layer and a food contact layer, providing amyoglobin-containing fresh meat product having a water content of atleast 5 weight %, and contacting the myoglobin-containing fresh meatproduct with a myoglobin blooming agent to produce amyoglobin-containing fresh meat product having less than 0.5 weight %sodium chloride. The myoglobin blooming agent is selected from nitricoxide donating compounds, carbon monoxide donating compounds, nitrogenheterocycles, and sulfur monoxide donating compounds. In some aspects,the method further comprises removing oxygen from an environmentsurrounding the fresh meat product, and storing the fresh meat productin a substantially oxygen free environment for a time sufficient toallow the desirable color to appear. In other aspects, the polymericfilm comprises the myoglobin blooming agent, and the method furthercomprises packaging the fresh meat product in contact with the foodcontact layer.

The articles, compositions, films, packages and methods provided hereinare useful to provide packaged fresh, frozen, thawed, processed and/orcured meat products having a desirable surface color, such as red forfresh ground beef.

BRIEF DESCRIPTION OF SEVERAL VIEWS OF THE DRAWINGS

FIG. 1 shows a cross sectional schematic of a first exemplary multilayerfilm.

FIG. 2 shows a cross sectional schematic of a second exemplarymultilayer film.

FIG. 3 shows a cross sectional schematic of a third exemplary multilayerfilm.

FIG. 4 shows a cross sectional schematic of a fourth exemplarymultilayer film.

FIG. 5 shows a cross sectional schematic of a meat-containing tray witha barrier film overwrap.

FIG. 6 shows a top view of a vacuum skin packaging film enclosed meatcut.

FIG. 7 shows a cross sectional schematic of a meat in a pre-formedcontainer.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

DEFINITIONS

In accordance with the present invention, a “packaging article” refersto an object of manufacture which can be in the form of a web, e.g.,monolayer or multilayer films, monolayer or multilayer sheets,containers, e.g., bags, shrink bags, pouches, casings, trays, liddedtrays, overwrapped trays, form shrink packages, vacuum skin packages,flow wrap packages, thermoformed packages, packaging inserts orcombinations thereof. It will be appreciated by those skilled in the artthat, in accordance with the present invention, packaging articles mayinclude flexible, rigid, or semirigid materials and may be heatshrinkable or not, or oriented or non-oriented.

In discussing plastic film packaging, various polymer acronyms are usedherein and they are listed below. Also, in referring to blends ofpolymers a colon (:) will be used to indicate that the components to theleft and right of the colon are blended. In referring to film structure,a slash “/” will be used to indicate that components to the left andright of the slash are in different layers and the relative position ofcomponents in layers may be so indicated by use of the slash to indicatefilm layer boundaries. Acronyms commonly employed herein include:

EM—Copolymer of ethylene with acrylic acid

EAO—Copolymers of ethylene with at least one a-olefin

EBA—Copolymer of ethylene with butyl acrylate

EEA—Copolymer of ethylene with ethyl acrylate

EMA—Copolymer of ethylene with methyl acrylate

EMAA—Copolymer of ethylene with methacrylic acid

EVA—Copolymer of ethylene with vinyl acetate

EVOH—A saponified or hydrolyzed copolymer of ethylene and vinyl acetate

PB—Polybutylene-1 (a butylene homopolymer and/or copolymer of a majorportion of butylene-1 with one or more a-olefins)

PE—Polyethylene (an ethylene homopolymer and/or copolymer of a majorportion of ethylene with one or more a-olefins)

PP—Polypropylene homopolymer or copolymer

PET—Poly (ethylene terephthalate)

PETG—glycol-modified polyethylene terephthalate

PLA—Poly (lactic acid)

PVDC—Polyvinylidene chloride (also includes copolymers of vinylidenechloride, especially with vinyl chloride and/or methyl acrylate (MA)),also referred to as saran.

A “core layer,” as used herein, refers to a layer positioned between andin contact with at least two other layers.

An “outer layer,” as used herein is a relative term and need not be asurface layer.

The term “exterior layer” refers to a layer comprising the outermostsurface of a film or product. For example, an exterior layer can formthe exterior surface of a package that contacts the exterior layer ofanother package during overlapping heat sealing of two packages.

The term “interior layer” refers to a layer comprising the innermostsurface of a film or product. For example, an interior layer forms theinterior surface of an enclosed package. The interior layer can be thefood-contact layer and/or the sealant layer.

As used herein, the term “barrier,” and the phrase “barrier layer,” asapplied to films and/or film layers, are used with reference to theability of a film or film layer to serve as a barrier to one or moregases or moisture.

As used herein, the term “cellulose” is used to include any natural orsynthetic material comprising paper fibers, wood fibers, wood pulp orpowder and the like, preferably cellulosic fibers such as rayon,lyocell, cellulose acetate, cellulose carbamate, and deacetylatedcellulose acetate, and regenerated cellulose, e.g., cellophane. The term“nonwoven” as used herein refers to nonwoven papers, fabrics, ortextiles and includes spunbonded webs, dry lay webs, and wet lay webs.Nonwovens are made from natural or synthetic fibers bound together in aweb.

The term “nanocomposite” shall mean a mixture that includes a polymer,or copolymer having dispersed therein a plurality of individualplatelets which may be obtained from exfoliated modified clay and havingoxygen barrier properties.

The term “adhesive layer,” or “tie layer,” refers to a layer or materialplaced on one or more layers to promote the adhesion of that layer toanother surface. Preferably, adhesive layers are positioned between twolayers of a multilayer film to maintain the two layers in positionrelative to each other and prevent undesirable delamination. Unlessotherwise indicated, an adhesive layer can have any suitable compositionthat provides a desired level of adhesion with the one or more surfacesin contact with the adhesive layer material. Optionally, an adhesivelayer placed between a first layer and a second layer in a multilayerfilm may comprise components of both the first layer and the secondlayer to promote simultaneous adhesion of the adhesive layer to both thefirst layer and the second layer to opposite sides of the adhesivelayer.

As used herein, the phrases “seal layer,” “sealing layer,” “heat seallayer,” and “sealant layer,” refer to an outer film layer, or layers,involved in the sealing of the film: to itself; to another film layer ofthe same film or another film; and/or to another article which is not afilm, e.g., a tray. In general, the sealant layer is an interior layerof any suitable thickness, that provides for the sealing of the film toitself or another layer. With respect to packages having only fin-typeseals, as opposed to lap-type seals, the phrase “sealant layer”generally refers to the interior surface film layer of a package. Theinside layer frequently can also serve as a food contact layer in thepackaging of foods.

“Food contact layer,” “food contact portion” or “food contact surface”refers to the portion of a packaging material that contacts a packagedmeat product. Preferably, the food packaging film includes a foodcontact layer comprising a blooming agent in an amount effective topromote or preserve the desirable appearance or color of the meatproduct.

“Polyolefin” is used herein broadly to include polymers such aspolyethylene, ethylene-alpha olefin copolymers (EAO), polypropylene,polybutene, and ethylene copolymers having a majority amount by weightof ethylene polymerized with a lesser amount of a comonomer such asvinyl acetate, and other polymeric resins falling in the “olefin” familyclassification. Polyolefins may be made by a variety of processes wellknown in the art including batch and continuous processes using single,staged or sequential reactors, slurry, solution and fluidized bedprocesses and one or more catalysts including for example, heterogeneousand homogeneous systems and Ziegler, Phillips, metallocene, single siteand constrained geometry catalysts to produce polymers having differentcombinations of properties. Such polymers may be highly branched orsubstantially linear and the branching, dispersity and average molecularweight may vary depending upon the parameters and processes chosen fortheir manufacture in accordance with the teachings of the polymer arts.

“Polyethylene” is the name for a polymer whose basic structure ischaracterized by the chain —CH₂—CH₂—)_(n). Polyethylene homopolymer isgenerally described as being a solid which has a partially amorphousphase and partially crystalline phase with a density of between 0.915 to0.970 g/cm³. The relative crystallinity of polyethylene is known toaffect its physical properties. The amorphous phase imparts flexibilityand high impact strength while the crystalline phase imparts a highsoftening temperature and rigidity.

Unsubstituted polyethylene is generally referred to as high densityhomopolymer and has a crystallinity of 70 to 90 percent with a densitybetween about 0.96 to 0.97 g/cm³. Most commercially utilizedpolyethylenes are not unsubstituted homopolymer but instead have C₂—C₈alkyl groups attached to the basic chain. These substitutedpolyethylenes are also known as branched chain polyethylenes. Also,commercially available polyethylenes frequently include othersubstituent groups produced by copolymerization. Branching with alkylgroups generally reduces crystallinity, density and melting point. Thedensity of polyethylene is recognized as being closely connected to thecrystallinity. The physical properties of commercially availablepolyethylenes are also affected by average molecular weight andmolecular weight distribution, branching length and type ofsubstituents.

People skilled in the art generally refer to several broad categories ofpolymers and copolymers as “polyethylene.” Placement of a particularpolymer into one of these categories of “polyethylene” is frequentlybased upon the density of the “polyethylene” and often by additionalreference to the process by which it was made since the process oftendetermines the degree of branching, crystallinity and density. Ingeneral, the nomenclature used is nonspecific to a compound but refersinstead to a range of compositions. This range often includes bothhomopolymers and copolymers.

For example, “high density” polyethylene (HDPE) is ordinarily used inthe art to refer to both (a) homopolymers of densities between about0.960 to 0.970 g/cm³ and (b) copolymers of ethylene and an alpha-olefin(usually 1-butene or 1-hexene) which have densities between 0.940 and0.958 g/cm³. HDPE includes polymers made with Ziegler or Phillips typecatalysts and is also said to include high molecular weight“polyethylenes.” In contrast to HDPE, whose polymer chain has somebranching, are “ultra high molecular weight polyethylenes” which areessentially unbranched specialty polymers having a much higher molecularweight than the high molecular weight HDPE.

Hereinafter, the term “polyethylene” will be used (unless indicatedotherwise) to refer to ethylene homopolymers as well as copolymers ofethylene with alpha-olefins and the term will be used without regard tothe presence or absence of substituent branch groups.

Another broad grouping of polyethylene is “high pressure, low densitypolyethylene” (LDPE). LDPE is used to denominate branched homopolymershaving densities between 0.915 and 0.930 g/cm³. LDPEs typically containlong branches off the main chain (often termed “backbone”) with alkylsubstituents of 2 to 8 carbon atoms or more.

Linear Low Density Polyethylene (LLDPE) are copolymers of ethylene withalpha-olefins having densities from 0.915 to 0.940 g/cm³. Thealpha-olefin utilized is usually 1-butene, 1-hexene, or 1-octene andZiegler-type catalysts are usually employed (although Phillips catalystsare also used to produce LLDPE having densities at the higher end of therange, and metallocene and other types of catalysts are also employed toproduce other well known variations of LLDPEs).

Ethylene α-olefin copolymers are copolymers having an ethylene as amajor component copolymerized with one or more alpha olefins such asoctene-1, hexene-, or butene-1 as a minor component. EAOs includepolymers known as LLDPE, VLDPE, ULDPE, and plastomers and may be madeusing a variety of processes and catalysts including metallocene,single-site and constrained geometry catalysts as well as Ziegler-Nattaand Phillips catalysts.

Very Low Density Polyethylene (VLDPE) which is also called “Ultra LowDensity Polyethylene” (ULDPE) comprise copolymers of ethylene withalpha-olefins, usually 1-butene, 1-hexene or 1-octene and are recognizedby those skilled in the art as having a high degree of linearity ofstructure with short branching rather than the long side branchescharacteristic of LDPE. However, VLDPEs have lower densities thanLLDPEs. The densities of VLDPEs are recognized by those skilled in theart to range between 0.860 and 0.915 g/cm³. A process for making VLDPEsis described in European Patent Document publication number 120,503whose text and drawing are hereby incorporated by reference into thepresent document. Sometimes VLDPEs having a density less than 0.900g/cm³ are referred to as “plastomers”.

Polyethylenes may be used alone, in blends and/or with copolymers inboth monolayer and multilayer films for packaging applications for suchfood products as poultry, fresh red meat and processed meat.

As used herein, the term “modified” refers to a chemical derivative,e.g., one having any form of anhydride functionality, such as anhydrideof maleic acid, crotonic acid, citraconic acid, itaconic acid, fumaricacid, etc., whether grafted onto a polymer, copolymerized with apolymer, or otherwise functionally associated with one or more polymers,and is also inclusive of derivatives of such functionalities, such asacids, esters, and metal salts derived therefrom. Other examples ofcommon modifications are acrylate modified polyolefins.

As used herein, terms identifying polymers, such as, e.g., “polyamide”or “polypropylene,” are inclusive of not only polymers comprisingrepeating units derived from monomers known to polymerize to form apolymer of the named type, but are also inclusive of comonomers, as wellas both unmodified and modified polymers made by, e.g., derivitizationof a polymer after its polymerization to add functional groups ormoieties along the polymeric chain. Furthermore, terms identifyingpolymers are also inclusive of “blends” of such polymers. Thus, theterms “polyamide polymer” and “nylon polymer” may refer to apolyamide-containing homopolymer, a polyamide-containing copolymer ormixtures thereof.

The term “polyamide” means a high molecular weight polymer having amidelinkages (-CONH-)n which occur along the molecular chain, and includes“nylon” resins which are well known polymers having a multitude of usesincluding utility as packaging films, bags, and casings. See, e.g.,Modern Plastics Encyclopedia, 88 Vol. 64, No. 10A, pp 34-37 and 554-555(McGraw-Hill, Inc., 1987) which is hereby incorporated by reference.Polyamides are preferably selected from nylon compounds approved for usein producing articles intended for use in processing, handling, andpackaging food.

The term “nylon” as used herein it refers more specifically to syntheticpolyamides, either aliphatic or aromatic, either in crystalline,semi-crystalline, or amorphous form characterized by the presence of theamide group —CONH. It is intended to refer to both polyamides andco-polyamides.

Thus the terms “polyamide” or “nylon” encompass both polymers comprisingrepeating units derived from monomers, such as caprolactam, whichpolymerize to form a polyamide, as well as copolymers derived from thecopolymerization of caprolactam with a comonomer which when polymerizedalone does not result in the formation of a polyamide. Preferably,polymers are selected from compositions approved as safe for producingarticles intended for use in processing, handling and packaging of food,such as nylon resins approved by the U.S. Food and Drug Administrationprovided at 21 CFR § 177.1500 (“Nylon resins”), which is incorporatedherein by reference. Examples of these nylon polymeric resins for use infood packaging and processing include: nylon 66, nylon 610, nylon66/610, nylon 6/66, nylon 11, nylon 6, nylon 66T, nylon 612, nylon 12,nylon 6/12, nylon 6/69, nylon 46, nylon 6-3-T, nylon MXD-6, nylon MXDI,nylon 12T and nylon 61/6T disclosed at 21 CFR § 177.1500. Examples ofsuch polyamides include nylon homopolymers and copolymers such as thoseselected form the group consisting of nylon 4,6 (poly(tetramethyleneadipamide)), nylon 6 (polycaprolactam), nylon 6,6 (poly(hexamethyleneadipamide)), nylon 6,9 (poly(hexamethylene nonanediamide)), nylon 6,10(poly(hexamethylene sebacamide)), nylon 6,12 (poly(hexamethylenedodecanediamide)), nylon 6/12 (poly(caprolactam-co-dodecanediamide)),nylon 6,6/6 (poly(hexamethylene adipamide-co-caprolactam)), nylon 66/610(e.g., manufactured by the condensation of mixtures of nylon 66 saltsand nylon 610 salts), nylon 6/69 resins (e.g., manufactured by thecondensation of epsilon-caprolactam, hexamethylenediamine and azelaicacid), nylon 11 (polyundecanolactam), nylon 12 (polylauryllactam) andcopolymers or mixtures thereof.

In use of the term “amorphous nylon copolymer,” the term “amorphous” asused herein denotes an absence of a regular three-dimensionalarrangement of molecules or subunits of molecules extending overdistances which are large relative to atomic dimensions. However,regularity of structure may exist on a local scale. See, “AmorphousPolymers,” Encyclopedia of Polymer Science and Engineering, 2nd Ed., pp.789-842 (J. Wiley & Sons, Inc. 1985). In particular, the term “amorphousnylon copolymer” refers to a material recognized by one skilled in theart of differential scanning calorimetry (DSC) as having no measurablemelting point (less than 0.5 cal/g) or no heat of fusion as measured byDSC using ASTM 3417-83. The amorphous nylon copolymer may bemanufactured by the condensation of hexamethylenediamine, terephthalicacid, and isophthalic acid according to known processes. Amorphousnylons also include those amorphous nylons prepared from condensationpolymerization reactions of diamines with dicarboxylic acids. Forexample, an aliphatic diamine is combined with an aromatic dicarboxylicacid, or an aromatic diamine is combined with an aliphatic dicarboxylicacid to give suitable amorphous nylons.

As used herein, “EVOH” refers to ethylene vinyl alcohol copolymer. EVOHis otherwise known as saponified or hydrolyzed ethylene vinyl acetatecopolymer, and refers to a vinyl alcohol copolymer having an ethylenecomonomer. EVOH is prepared by the hydrolysis (or saponification) of anethylene-vinyl acetate copolymer. The degree of hydrolysis is preferablyfrom about 50 to 100 mole percent, more preferably, from about 85 to 100mole percent, and most preferably at least 97%. It is well known that tobe a highly effective oxygen barrier, the hydrolysis-saponification mustbe nearly complete, i.e., to the extent of at least 97%. EVOH iscommercially available in resin form with various percentages ofethylene and there is a direct relationship between ethylene content andmelting point. For example, EVOH having a melting point of about 175° C.or lower is characteristic of EVOH materials having an ethylene contentof about 38 m ole % or higher. EVOH having an ethylene content of 38mole % has a melting point of about 175° C. With increasing ethylenecontent the melting point is lowered. Also, EVOH polymers havingincreasing mole percentages of ethylene have greater gas permeabilities.A melting point of about 158° C. corresponds to an ethylene content of48 mole %. EVOH copolymers having lower or higher ethylene contents mayalso be employed. It is expected that processability and orientationwould be facilitated at higher contents; however, gas permeabilities,particularly with respect to oxygen, may become undesirably high forcertain packaging applications which are sensitive to microbial growthin the presence of oxygen. Conversely lower contents may have lower gaspermeabilities, but processability and orientation may be moredifficult.

As used herein, the term “polyester” refers to synthetic homopolymersand copolymers having ester linkages between monomer units which may beformed by condensation polymerization methods. Polymers of this type arepreferably aromatic polyesters and more preferably, homopolymers andcopolymers of polyethylene terephthalate, polyethylene isophthalate,polybutylene terephthalate, polyethylene naphthalate and blends thereof.Suitable aromatic polyesters may have an intrinsic viscosity between0.60 to 1.0, preferably between 0.60 to 0.80.

“Reduced oxygen atmosphere” when referring to a packaged meat productrefers to a reduction in the partial pressure of oxygen in contact withthe packaged meat product, in comparison with the partial pressure ofoxygen in the Earth's atmosphere at standard temperature and pressure atsea level. Reduced oxygen atmosphere packages may include modifiedatmosphere packages where the oxygen partial pressure is less than thatof the Earth's atmosphere at standard temperature and pressure at sealevel, or vacuum packages, containing minimal gas pressure in contactwith the packaged meat. Modified atmosphere packaging may create asubstantially oxygen reduced environment where the oxygen content ofless than 3.0% oxygen v/v is desirable, and preferably less than 1.0%oxygen v/v. For processed meat, oxygen content of less than 0.5% v/v isdesirable.

“Vacuum packaging” refers to actively eliminating atmospheric gases,most specifically oxygen, from inside the package and sealing thepackage so that virtually no gas is able to permeate into the packagefrom outside the package. The result is a package with a minimum amountof oxygen gas remaining in contact with the meat inside the package. Theremoval of oxygen from the immediate environment of the product slowsdown bacterial and oxidative deterioration processes thereby keeping thequality of the meat fresher for a longer period of time.

“MAP” is an abbreviation for a “modified atmosphere package”. This is apackaging format where a gas is actively flushed into the headspace of apackage prior to sealing. In general, the gas is modified to bedifferent from that normally found in the earth's atmosphere. The resultis a package with a considerable volume of gas surrounding the viewingsurface of the product within the package. A fresh meat MAP can useeither an enriched-oxygen or an oxygen-free atmosphere to effectivelyextend shelf life.

“RAP” is an abbreviation for a “reduced atmosphere package.” It can be aform of MAP wherein the atmospheric gases are minimal so that thepackaging material makes physical contact with the internal contents.RAP can also be a form of vacuum packaging where the atmosphere is notcompletely evacuated from inside the package. Examples include theconventional fresh meat package such as a “PVC stretch wrapped tray” andthe conventional case ready poultry package where a shrink film or bagis hermetically sealed around a tray of meat. In general the fresh meatin a RAP has a higher profile than the tray used to hold the meat sothat the packaging film surrounding the product makes considerablephysical contact with the meat surface.

“Consumer Package” refers to any container in which a meat product isenclosed for the purpose of display and sale to household consumers.

“Case ready” meat refers to a consumer package of fresh meat that isprepackaged and/or labeled at a centralized location and delivered tothe retail market in a format whereby it is ready for immediate displayand sale. The case ready package actively extends the quality life of afresh meat product so as to allow for the extra time that it takes to bepackaged at a centrally located facility, distributed to the retailgrocer and then displayed under lights for consumer selection andpurchase.

A “myoglobin blooming agent” refers to any agent (or precursor thereof)that binds to or interacts with any undenatured myoglobin-containingstructure (including but not limited to deoxymyoglobin, oxymyoglobin,metmyoglobin, carboxymyoglobin, and nitric oxide myoglobin) present in afresh meat product to produce or preserve a desired color, such as a redcolor indicative of fresh meat. The myoglobin blooming agent may alsointeract or cause an interaction with hemoglobin present in a meatproduct so as to produce, maintain or enhance, i.e., “fix” a desiredcolor. Thus, the myoglobin blooming agent is not a color additive, butit acts as a color fixative. Examples of blooming agents include gasessuch as oxygen and carbon monoxide.

“Deoxymyoglobin” refers to myoglobin in which no oxygen is present inthe heme pocket. The heme iron atom is in the reduced ferrous state. Itis theorized that a liquid water molecule is the ligand in the hemepocket. Deoxymyoglobin is associated with the unbloomed purple pigmentof fresh meat.

“Oxymyoglobin” refers to the oxygenated form of deoxymyoglobin where theheme ligand is an oxygen gas molecule. Oxymyoglobin is associated withthe bloomed red pigment of fresh meat

“Metmyoglobin” refers to an oxidized form of myoglobin in which the hemeiron is in the oxidized ferric state. Metmyoglobin can be formed whenoxygen leaves the heme pocket of oxymyoglobin and takes an electron withit leaving the heme iron atom in the oxidized ferric state. Metmyoglobincauses the characteristic oxidized brown pigment of fresh meat.

“Carboxymyoglobin” refers to the undenatured reduced form of thecarboxylated deoxymyoglobin pigment where the heme ligand is carbonmonoxide. The color of carboxymyoglin is red.

“Nitroxymyoglobin” is the undenatured reduced form of the nitrosylateddeoxymyoglobin pigment. The heme ligand is a nitrogen monoxide (NO)molecule. Nitrogen monoxide is also referred to as nitric oxide.Nitroxymyoglobin is also referred to as nitric oxide myoglobin,nitrosohaemachromagen, or nitrosomyoglobin among others.Nitroxymyoglobin has the same red color as oxymyoglobin andcarboxymyoglobin.

“Nitric oxide metmyoglobin” is the undenatured oxidized form ofdeoxymyoglobin when nitrite is present. It is used to describe the browncolor of meat that typically occurs after nitrite is added during thecuring process.

“Nitrosohemochrome” refers to the nitrosylated protoporphyrin (hemecomplex) that is detached from the globin protein moiety of themyoglobin molecule. Nitrosohemochrome affords the stable pink to marooncolor of cooked cured processed meat, wherein the heme iron is in thereduced state.

“Meat” or “meat product” refers to any myoglobin or hemoglobincontaining tissue from livestock such as beef, pork, veal, lamb, mutton,chicken or turkey; game such as venison, quail, and duck; and fish,fishery or seafood products. The meat can be in a variety of formsincluding primal cuts, subprimal cuts, and retail cuts as well asground, comminuted or mixed. The meat or meat product is preferablyfresh, raw, uncooked meat, but may also be frozen, hard chilled orthawed. It is further believed that meat may be subjected to otherirradiative, biological, chemical or physical treatments. Thesuitability of any particular such treatment may be determined withoutundue experimentation in view of the present disclosure. As long as themyoglobin blooming agent is effective to promote, develop, enhance ormaintain a desirable color, it may be advantageously employed to suchend. Preferably the meat is less than 20 days post mortem. Morepreferably, the meat is less than 12 days or even 6 days or less postmortem.

Primal cuts of meat are also termed wholesale cuts and both terms referto large sections of a carcass that are usually sold and/or shipped tobutchers who further subdivide the primal into subprimals and individualretail cuts for sale to consumers. Examples of primal cuts of beef are:round; rump; loin end; flank; short loin; plate; rib; brisket; shank;and chuck. Examples of pork primals include: loin; leg; shoulder; andbelly.

Subprimals are intermediate in size and may be divided further intoretail cuts or are sometimes sold as retail cuts. Beef subprimalsinclude: arm; blade; ribs; beef plate; top round; bottom round; ribs;top butt; bottom butt; tenderloin; and top loin. Pork subprimalsinclude: butt shoulder; picnic shoulder; center cut; sirloin; butt end;shank end; side pork and side rib.

Retail cuts of meat are consumer cuts made by dividing wholesale cutsinto smaller pieces. Examples of retail cuts of beef include: steakssuch as round, top round, cubed, sirloin, t-bone, porterhouse, filetmignon, rib eye, rib, skirt, flank, and tip; roasts such as blade, pot,and chuck; corned brisket; fresh brisket; stew beef; short ribs; kabobs;eye of round; rolled rump; shank cross cuts; steak rolls; ground beef;and beef patties. Examples of retail cuts of pork include: arm roastsand steaks; spareribs; bacon; salt pork; ham; ham steaks; ham slices;pork tenderloin; chops; cutlets; fat back; sausage; links; and groundpork.

“Fresh meat” means meat that is uncooked, uncured, unsmoked andunmarinated. “Fresh meat” includes post mortem meat that has beenphysically divided, for example, by cutting, grinding or mixing. Thereis no added salt in fresh meat that has not been enhanced. Naturallyoccurring sodium typically is less than 50 mg/100 g of meat and accountsfor a salt content of less than about 0.15 weight %, preferably lessthan 0.128 weight %. Values of sodium are in a database for nutritionalcomposition of meat called the “National Nutrient Data Bank”, and thedata is published in Agriculture Handbook No. 8, “Composition ofFoods—Raw, Processed, Prepared” referred to in the industry as “Handbook8,” both of which are hereby incorporated by reference.

“Enhanced meat” means meat that has added water mixed with otheringredients such as sodium chloride, phosphates, antioxidants, andflavoring, e.g., to make meat moist, more tender and to help enhanceshelf-life. Fresh beef, pork or poultry after being “enhanced” wouldtypically contain 0.3-0.6 weight % salt (sodium chloride).

“Processed meat” means meat that has been changed by heat and chemicalprocesses, e.g., by cooking or curing. Cooked ham, hot dogs, and lunchmeat are examples of cured processed meat.

“Uncured processed meats” are processed meats that do not containnitrites or nitrates. Uncured processed meats would typically containgreater than 1.0% by weight, typically 1.2-2.0 weight %, sodium chloride(salt). Cooked roast beef and bratwurst are examples of uncuredprocessed meat.

“Cured meat” means meat that is preserved through direct addition ofnitrite (or nitrate which is converted to nitrite), e.g., having atleast 50 ppm sodium nitrite and at least 1% by weight added salt, i.e.,sodium chloride, for the purpose of preservation by retarding bacterialgrowth. Nitrites, nitrates or blends thereof are commonly present withsodium chloride in curing compositions. “Uncured meat” does not containadded nitrite or nitrate. Wet cured meats are soaked in salt brine. Drycured meats have salt applied to the surface. Injection cured meats havethe curing salts (cure) applied by needle injection into the meat.

Cured processed meats often have 2-3.5 weight % salt. A brine content of3.5-4.0 weight % (2.6-3.0% on a weight basis in treated meat) as thelevel of sodium chloride salt (potassium chloride may be substituted forsome or all of the NaCI) is needed in processed meat to adequately slowdown bacterial growth to permit 60-90 day shelf life, although othermeans of preservation may also be employed to maintain shelf life atreduced salt levels. According to Pegg, R. B. and F. Shahidi, 2000,Nitrite Curing of Meat. Food & Nutrition Press, Inc., Trumbull, Conn.,cured meats may have typical salt levels of 1.2-1.8 weight % in bacon,2-3 weight % in hams, 1-2 weight % in sausages and 2-4 weight % injerkies. It is believed that fresh meat such as beef, pork and poultryhas no nitrite or nitrate naturally occurring or added. The UnitedStates Department of Agriculture (USDA) permits ingoing nitrite andnitrate for cured and processed meat at a level up to a maximum of 625ppm sodium nitrite or 2,187 ppm sodium nitrate in dry cured products. Inother applications levels have different limits, e.g., in typical cookedwhole muscle meat products the limit as sodium nitrite is 156 ppm and incomminuted meats, 200 ppm. The maximum nitrite usage level in hot dogsor bologna is typically 156 ppm, while that for bacon is 120 ppm. Sodiumascorbate (or similar compounds) may be present in these cures.

In Europe, it is believed that the minimum level of salt and nitriterequired by law for curing is 1.0 weight % and 50 ppm respectively. TheUSDA has stated: “As a matter of policy, the Agency requires a minimumof 120 ppm of ingoing nitrite in all cured “Keep Refrigerated” products,unless the establishment can demonstrate that safety is assured by someother preservation process such as thermal processing, pH or moisturecontrol. This 120 ppm policy for ingoing nitrite is based on safety datareviewed when the bacon standard was developed.” (See, “ProcessingInspectors' Calculations Handbook”, Chapter 3, p. 12, revised 1995). TheHandbook also states: “There is no regulatory minimum ingoing nitritelevel however 40 ppm nitrite is useful in that it has some preservativeeffect. This amount has also been show to be sufficient for color-fixingpurposes and to achieve the expected cured meat or poultry appearance.”

The meat product can be any meat suitable for human consumption thatcontains a myoglobin like molecule. References to total myoglobin in ameat product refer to the amount of the myoglobin like molecules thatare. physiologically present in the meat tissue prior to harvesting forhuman consumption. Specific meat products contain a level of myoglobinsufficient to provide its characteristic color. Examples of suitablefresh meat cuts include beef, veal, pork, poultry, mutton, and lamb. Theconcentration of myoglobin varies in these different types of meatproducts. For example, beef typically contains about 3-20 mg ofmyoglobin per gram of meat, pork contains about 1-5 mg myoglobin pergram of meat, chicken contains less than about 1 mg myoglobin per gramof meat. Thus, the concentration of total myoglobin compounds in theabove described meat products is typically between about 0.5 mg and 25mg of myoglobin compounds per gram of the meat product.

In fresh meat (postmortem muscle tissue), oxygen can continuallyassociate and disassociate from the heme complex of the undenaturedmyoglobin molecule. It is the relative abundance of three forms of theundenatured muscle pigment that determines the visual color of freshmeat. They include purple deoxymyoglobin (reduced myoglobin), redoxymyoglobin (oxygenated myoglobin); and brown metmyoglobin (oxidizedmyoglobin). The deoxymyoglobin form typically predominates immediatelyafter the animal is slaughtered. Thus, freshly cut meat can have apurple color. This purple color can persist for a long time if thepigment is not exposed to oxygen. Cutting or grinding exposes thepigment to oxygen in the atmosphere, and the purple color can quicklyconvert to either bright red (oxymyoglobin) or brown (metmyoglobin).Thus, although deoxymyoglobin is technically indicative of fresher meat,it is the red or “bloomed” meat color that consumers use as theirprimary criterion for perceiving freshness. It is believed withoutwishing to be bound by the belief that the preferred red color of freshmeat occurs when at least 50% of the deoxymyoglobin molecules areoxygenated to the oxymyoglobin state. Changes in the relative percentageof each of these forms can continue to occur as fresh meat is exposed tooxygen for longer periods of time. The immediate conversion of thepurple color to the desirable bright red or undesirable brown can dependon the partial pressure of oxygen at the surface. The purple color isfavored at the very low oxygen level, and can dominate at oxygen levelsof 0-0.2% by volume. The brown color is favored when the oxygen level isonly slightly higher (0.2% to 5.0%). Consumer discrimination typicallybegins when the relative amount of metmyoglobin is 20%. A distinctlybrown color is evident at 40% metmyoglobin, which typically renders themeat unsaleable even though it remains nutritious and healthy forconsumption.

Certain biochemical reactions that occur in muscle tissue after deathcan also affect fresh meat color, such as the presence of activeglycolytic enzymes that convert oxygen to carbon dioxide. Reducingcoenzymes called metmyoglobin reductases present in meat convertmetmyoglobin back to deoxymyoglobin, and their activity is called “MRA”which is an abbreviation for metmyoglobin reducing activity. MRA can bedescribed as the ability of muscle to reduce metmyoglobin back to itsnatural deoxymyoglobin state. MRA is lost when the oxidizable substratesare depleted or when heat or acid denatures the enzymes. When theenzymes lose their activity or are denatured, the iron of the hemepigment automatically oxidizes to the metmyoglobin form, and the browncolor stabilizes and dominates. MRA persists for a period of time afterdeath depending on the amount of exposure of the meat tissue to oxygen.During this time oxygen is continually consumed by the meat tissue. Theoxygen consumption rate is referred to as “OCR”. When meat that has ahigh OCR is exposed to oxygen, the oxygen tension is reduced so rapidlythat the metmyoglobin is favored below the viewing surface. If it isclose to the viewing surface, the perceived color of the meat isaffected. The MRA is important to minimize this layer of metmyoglobinthat forms between the bloomed surface and purple interior. As the MRAwears out, the brown metmyoglobin layer thickens and migrates toward thesurface, thus terminating display life. When the MRA is high, themetmyoglobin layer is thin and sometimes not visible to the naked eye.

MRA and OCR relate to determining the types of packaging best suited forretail sale in order to prolong the desirable appearance of meat as longas possible. Hermetically sealed packages with films that are a barrieroxygen will cause a low oxygen tension on the meat surface. Thus,metmyoglobin formation occurs and the viewing surface changes to anundesirable brown color. However, if the OCR is high enough to keepahead of the oxygen that migrates across the packaging film, and the MRAis good enough to reduce metmyoglobin that forms on the surface, thennative deoxymyoglobin replaces metmyoglobin. After a period of time, theperceived color changes from brown to purple. Both of these colors areunacceptable to the consumer. For this reason, vacuum packaging byitself has historically been an unacceptable format for case ready freshmeat although it is used to ship subprimal and other large cuts of meatfrom the slaughterhouse to retail butchers for further processing andre-packaging. On the other hand, vacuum packaging is the format ofchoice for cooked and cured processed meats where the myoglobin pigmentis denatured by heat. Heat from cooking causes the globin portion of thenitrosylated myoglobin molecule to denature and separate from the hemeportion. It is the dissociated nitrosylated heme complex that givescured and processed meats their characteristic color. When oxygen iseliminated from a cured processed meat package, the product's color andflavor can deteriorate slower than when oxygen is present. In thepresent invention oxygen must be removed from the environment of the rawfresh meat before the preferred color can develop. A certain amount ofoxygen penetrates the meat after slaughter and fabrication. This oxygenis eliminated by the OCR/MRA activities. Similarly, those activitiesfacilitate the dominance of the deoxymyoglobin form of the myoglobinmolecule. It is believed, but not wishing to be bound by the belief,that the OCR/MRA activities also facilitate the reduction of nitrite tonitric oxide when sodium nitrite is used as the myoglobin bloomingagent. In this case, the formation of deoxymyoglobin and nitric oxideallows for the development of nitroxymyoglobin. Oxygen itself is ablooming agent because it causes the formation of oxymyoglobin asdescribed earlier herein. However, oxygen interferes with the reactionsthat form deoxymyoglobin and nitric oxide. Therefore, it interferes withthe bloomed color development in the presence of nitrite. Thus, it is apreferred aspect of the present invention that an oxygen barrier layeris gelected and configured to protect the meat surface from the ingressof atmospheric oxygen during the formation of the desired bloomed meatcolor.

MYOGLOBIN BLOOMING AGENTS

In a first embodiment, myoglobin blooming agents are provided. A“myoglobin blooming agent” refers to any agent (or precursor thereof)that binds to or interacts with any undenatured myoglobin-containingstructure (including but not limited to deoxymyoglobin, oxymyoglobin,metmyoglobin, carboxymyoglobin, and nitric oxide myoglobin) present in afresh meat product to produce or preserve a desired color, such as a redcolor indicative of fresh meat. The myoglobin blooming agent may alsointeract or cause an interaction with hemoglobin present in a meatproduct so as to produce, maintain or enhance, i.e., “fix” a desiredcolor. Thus, the myoglobin blooming agent is not a color additive, butit acts as a color fixative.

In one preferred embodiment, the myoglobin blooming agent is a “nitricoxide donating compound” (“NO donor”) that provides a nitric oxide (NO)molecule that binds to the myoglobin present in a meat product so as tomaintain or promote a reddening or blooming or other favorablecoloration of the meat product. A nitric oxide donating compoundreleases nitric oxide or is a precursor, e.g., nitrate which acts as anintermediate leading to the formation of nitric oxide which binds to amyoglobin molecule in a meat product. Examples of nitric oxide donatingcompounds include nitrosodisulfonates including for example, Fremy'ssalt [NO(SO₃Na)₂ or NO(SO₃K)₂]; inorganic nitrates (MNO₃) where asuitable counter ion (M⁺) include alkali metals (e.g., sodium,potassium), alkaline earth metals (e.g., calcium), transition metals,protonated primary, secondary, or tertiary amines, or quaternary amines,or ammonium, and including for example, saltpeter; and inorganicnitrites (MNO₂) where suitable counter ions (M⁺) include alkali metals(e.g., sodium, potassium), alkaline earth metals (e.g., calcium),transition metals, protonated primary, secondary, or tertiary amines, orquaternary amines, or ammonium.

Other suitable nitric oxide donating compounds that may act as myoglobinblooming agents are disclosed in U.S. Pat. No. 6,706,274 to Herrmann etal. (filed Jan. 18, 2001); U.S. Pat. No. 5,994,444 to Trescony et al.(filed Oct. 16, 1997), and U.S. Pat. No. 6,939,569 to Green et al.(filed Jun. 18, 1999), as well as published U.S. Patent Application No.US2005/0106380 by Gray et al. (filed Nov. 13, 2003), all of which arehereby incorporated by reference herein. Optionally, the myoglobinblooming agents can contain materials that promote the conversion ofother materials to NO, such as nitrate reductase or nitrosothiolreductase catalytic agents, including the materials described in WIPO,Publication No. WO 02/056904 by Meyerhoff et al. (filed Jan. 16, 2002),which is incorporated herein by reference.

Other examples of nitric oxide donating compounds include organicnitroso compounds (containing a —NO functional group attached to carbon)including 3-ethyl-3-nitroso-2,4-pentanedione; organic nitro compounds(containing a —NO₂ functional group attached to carbon) includingnitroglycerine and 6-nitrobenzo[a]pyrene; organic nitrates (—O—NO₂)including ethyl nitrate, glyceryl mono, di or trinitrate,pentaerythritol tetranitrate, erythrityle tetranitrate, Isosorbide monoor dinitrate, and trolnitrate.

Other examples of nitric oxide donating compounds include O-nitrosylatedcompounds (—O—NO) including alkyl nitrites such as butyl nitrite, amylnitrite, dodecyl nitrite and dicyclohexylamine nitrite; S-nitrosylatedcompounds (—S—NO) also known as nitrosothiols includingS-nitrosothioglycerol, S-nitroso-penicillamine, S-nitrosoglutathione,glutathione, S-nitroylated derivatives of captopril,S-nitrosylated-proteins, S-nitrosylated-peptides,S-nitrosylated-oligosaccharides and S-nitrosylated-polysaccharides; andN-nitrosylated compounds (—N—NO) including N-nitrosamines;N-hydroxy-N-nitrosoamines; and N-nitrosimines.

Additional examples of nitric oxide donating compounds include nonoatecompounds which include the functional group —N(O)—NO (also referred toin the art as N-oxo-N-nitroso compounds, N-hydroxy-N′-diazenium oxides,diazeniumdiolates and NONOates) including3,3,4,4-tetramethyl-1,2-diazetine 1,2-dioxide.

Further examples of nitric oxide donating compounds include transitionmetal/nitroso complexes including sodium nitroprusside, dinitrosyl ironthiol complexes, iron-sulfur cluster nitrosyls, ruthenium nitrosyls,nitroso/heme/transition metal complexes, and nitroso ferrousprotoporphyrin complexes; furoxans including 1,2,5-oxadiazole N-oxide;benzofuroxans, oxatriazole-5-imines including3-aryl-1,2,3,4-oxatriazole-5-imine; sydnonimines including molsidomine;oximes including cyclohexanone oxime; hydroxylamines,N-hydroxyguanidines, and hydroxyureas.

Nitric oxide donating compounds may donate one molecule of nitric oxideor multiple nitric oxide molecules. In some aspects the nitric oxidedonating compound may be a polymeric material which contains severalnitric oxide donating sites, and can thereby release multiple moleculesof nitric oxide. Preferably, the nitric oxide is released from thepolymeric chain. For example, U.S. Pat. No. 5,525,357, which is herebyincorporated by reference herein, describes a polymer with a nitricoxide-releasing functional group bound to the polymer. U.S. Pat. No.5,770,645, which is hereby incorporated by reference herein, describes apolymer in which NO_(x) is covalently bound to a polymer by a linkinggroup. U.S. Pat. No. 6,087,479, which is hereby incorporated byreference herein, describes synthetically derived polymeric materialswhich are derivatized to include nitric oxide adducts. It is to beunderstood that polymeric materials which contain a nitric oxidedonating compound or nitric oxide donating functional group chemicallybound to the polymer chain are within the scope of the presentinvention.

In one embodiment the nitric oxide donating compound is other thansodium nitrate or sodium nitrite.

In one embodiment the nitric oxide donating compound is other than aninorganic nitrate or inorganic nitrite.

In another embodiment, the nitric oxide donating compound is aninorganic nitrate or inorganic nitrite other than sodium nitrate,potassium nitrate, sodium nitrite and potassium nitrate.

In one embodiment the nitric oxide donating compound is other than anitrosodisulfonate.

Other myoglobin blooming agents within the scope of the presentinvention include inorganic cyanides (MCN) where suitable counter ions(M⁺) include alkali metals (e.g., sodium, potassium), alkaline earthmetals (e.g., calcium), transition metals, protonated primary,secondary, or tertiary amines, or quaternary amines, or ammonium;inorganic fluorides (MF) where suitable counter ion (M⁺) include alkalimetals (e.g., sodium, potassium), alkaline earth metals (e.g., calcium),transition metals, protonated primary, secondary, or tertiary amines, orquaternary amines, or ammonium; isothiocyanates including mustard oil;bacterial cultures that fix nitrogen to provide a source of nitrogenoxide including xanthine oxidase, nitrate reductases, nitritereductases; betanine; erythrocine; and cochineal extracts.

Other myoglobin blooming agents include nitrogen heterocycles andderivatives. Examples of suitable nitrogen heterocycles includepyridines, pyrimidines (for example dipyridamole), pyrazines, triazines,purines (for example nicotinamide), nicotinates, nicotinamides, niacin(also known as nicotinic acid), isoquinolines, imidazoles andderivatives and salts thereof. It is to be understood that thesenitrogen heterocycles may be substituted or unsubstituted. For pyridinesand isoquinolines, 3-carbonyl substituted compounds are preferred.Preferably, the nitrogen heterocycle is a pyridine, pyrimidine orimidazole. More preferably the nitrogen heterocycle is an alkali oralkaline earth metal salt or ester of nicotinic acid which may includesuch esters as methyl nicotinate, ethyl nicotinate, propyl nicotinate,butyl nicotinate, pentyl nicotinate, hexyl nicotinate, methylisonicotinate, isopropyl isonicotinate, and isopentyl isonicotinate.More preferably the nitrogen heterocycle is an alkali or alkaline earthmetal salt or ester of nicotinamide. , or imidazole. In another aspect,the nitrogen heterocycle is pyridine, pyrimidine, histidine, N-acetylhistidine, 3-butyroylpyridine, 3-valeroylpyridine, 3-caproylpyridine,3-heptoylpyridine, 3-capryloylpyridine, 3-formylpyiridine, nicotinamide,N-ethylnicotinamide, N,N-diethylnicotinamide, isonicotinic acidhydrazide, 3-hydroxypyridine, 3-ethyl pyridine, 4-vinyl pyridine,4-bromo-isoquinoline, 5-hydroxyisoquinoline, or 3-cyanopyridine.

Myoglobin blooming agents also include any compound which acts as aligand for myoglobin and lead to the formation of the desirable color,or any compound which acts as a substrate leading to the formation ofsuch a ligand. For example, the myoglobin blooming agent can be a carbonmonoxide donating compound. Carbon monoxide is known to complex with theheme pocket of myoglobin to form a desirable appearance in meat. Acarbon monoxide donating compound is any compound that releases carbonmonoxide or acts as a substrate leading to the formation of carbonmonoxide. Alternatively, the blooming agent can be a sulfur monoxide(SO) donating compound, a nitrous oxide (N₂O) donating compound, anammonia (NH₃) donating compound or a hydrogen sulfide donating compound.Such compounds donate the specified ligand or act as a substrate leadingto the formation of the specified ligand. Compounds includeligand/heme/transition metal complexes, and ligand ferrousprotoporphyrin complexes, including for example, carbonmonoxide/heme/transition metal complexes, and carbon monoxide ferrousprotoporphyrin complexes. Carbon monoxide donating compounds, sulfurmonoxide donating compounds, nitrous oxide donating compounds andhydrogen sulfide donating compounds include polymeric materials with theappropriate donating functional group chemically bound to the polymerchain.

The myoglobin blooming agent is preferably present in a desiredconcentration in contact with a meat product. The food contact layer ofa packaging film preferably contains a blooming agent in a concentrationhigh enough to produce or preserve a desirable appearance in a meatproduct. Preferably, the blooming agent is present in a food contactlayer in a concentration sufficient to convert at least 50% of themyoglobin molecules on a contacting meat surface to a desired ligandbinding state. The concentration of blooming agent is preferablyselected to bind ligands producing desirable appearance or color of themeat to the myoglobin molecules in the outermost ¼-inch or less of themeat product. For example, a nitric oxide donating myoglobin bloomingagent is desirably present in a concentration sufficient to convert atleast 50% of the myoglobin molecules on the contacting meat surface tonitric oxide myoglobin.

When the blooming agent is niacin, the concentration of niacin chosen isgreater than the concentration of niacin naturally found in meat.According to Richardson et al., (1980, Composition of foods. Sausage andluncheon meats (Raw, Processed, Prepared) Handbook No. 8-7, USDA,Science and Education Administration, Washington, DC), niacin naturallyoccurs in poultry and red meat at about 0.05-0.09 mg/g. In the presentinvention, when niacin is employed as the blooming agent andincorporated in the meat product, it is typically used in amountsgreater than 0.1 mg/g of meat.

The myoglobin blooming agent may be coated on the interior layer of apolymeric film by spraying or dusting or other application means or theblooming agent may be incorporated within the interior layer.

In other aspects, the myoglobin blooming agent is incorporated withinthe myoglobin-containing fresh meat product or coated on the surface ofthe myoglobin-containing fresh meat product. The myoglobin bloomingagent may be coated on myoglobin-containing fresh meat product prior topackaging by spraying, dusting, dipping or other application means. Themyoglobin blooming agent may be incorporated within themyoglobin-containing fresh meat product by mixing the blooming agentdirectly with the meat, such as with ground meat, for example.Alternatively an aqueous composition of the blooming agent may beprepared and mixed with the meat. The aqueous composition may be aslurry of the myoglobin blooming agent with water or a solution of themyoglobin blooming agent in water.

Other additives known to one skilled in the art can be added in additionto the blooming agent. These additives can be added directly to the foodproduct or to the packaging film, either incorporated within or coatedor dusted on the surface. Examples of other additives include monosodiumglutamate, salt, cereal, soybean flour, soy protein concentrate,lactose, corn syrup solids, antimycotics (which suppress the growth ofyeasts and molds), antibiotics, sugar, glycerol, lactic acid, ascorbicacid, erythorbic acid, a-tocopherol, phosphates, rosemary extract andsodium benzoate.

Myoglobin blooming agents and solutions or dispersions thereof may becolorless such as sodium nitrate, or, e.g., such as sodium nitrite mayhave an intrinsic pale color (i.e., may not be totally colorless), butthis color does not typically have sufficient intensity itself to act asa significant colorant or color additive. However, this does notpreclude either the use of colored myoglobin blooming agents whichimpart an intrinsic color or the combination of a myoglobin bloomingagent in combination with one or more natural and/or artificialcolorants, pigments, dyes and/or flavorants such as annatto, bixin,norbixin, beet powder, caramel, carmine, cochineal, turmeric, paprika,liquid smoke, erythrosine, betanine, one or more FD&C colorants, etc.

The myoglobin blooming agent is believed to cause an interaction withmyoglobin in meat products, thereby maintaining, promoting or enhancinga desirable meat color. Myoglobin includes a non-protein portion calledheme and a protein portion called globin. The heme portion includes aniron atom in a planar ring. The globin portion can provide athree-dimensional structure that surrounds the heme group and stabilizesthe molecule. The heme group provides an open binding site that can bindcertain ligands having the proper shape and electron configuration tothe iron atom. When a ligand enters and binds to the heme pocket, theelectron configuration of the ligand can change the shape of the globinportion of the molecule in a manner that affects light absorptioncharacteristics of the heme group. Therefore, the presence or absence ofa ligand such as oxygen in the heme pocket, and the ligand itself canresult in visible color changes of myoglobin.

When there is no ligand in the heme pocket, myoglobin is calleddeoxymyoglobin, which has a purple color (which is sometimescharacterized as purple, deep red, dark red, reddish blue or bluishred). Molecular oxygen, 02 (“oxygen”) readily acts as a ligand thatbinds to the heme group, permitting biological transport of oxygen fromthe blood stream to the mitochondria within cells. When oxygen binds tothe heme pocket, purple deoxymyoglobin becomes oxymyoglobin,characterized by a red color. Upon dissociation of the oxygen ligandfrom oxymyoglobin, the iron atom is oxidized leaving the iron in theferric state. The oxidation of the iron atom renders the moleculeincapable of normal oxygen binding. As the chemical state of iron canchange from ferrous (Fe²+) to ferric (Fe³⁺), the three-dimensionalstructure of the globin part can change in a manner that allows watermolecules to bind to the heme pocket. Binding of a water molecule in theferric iron containing heme pocket affects light absorption of the hemepocket. The oxidized form of myoglobin with a water molecule in the hemegroup is referred to as metmyoglobin and its color is brown. Theoxidation of the iron atom is believed to result in a brown color. Hemeligands other than oxygen or water may also affect meat color. Forexample, the presence of carbon monoxide (CO) may cause fresh meat tohave a desirable bright red color similar to oxygen. Although it hasbeen suggested that nitric oxide (NO) can cause a dull red or stablepink in the case of cured meat which also contains sodium chloride, ithas been discovered that in the absence of oxygen NO may produce adesired bright red color similar to that caused by oxygen in uncookedmeat, especially in fresh, raw, unprocessed or uncured meat. It has beendiscovered that the development of this desired bright red color maytake many hours and typically may take from 1 to 5 days and thatinitially, the meat color in a vacuum package having an oxygen barriermay turn to an undesirable brown until the unexpected transformation tothe desired red takes place.

Other variables that affect the stability of the globin portion alsoaffect the affinity of the heme group for oxygen and the tendency of thechemical state of the iron atom to become oxidized. Acidity and hightemperature, such as that associated with cooking, can denature theglobin part thus leading to instability of the heme group. In theabsence of stabilizing ligands, the oxidation of the heme iron isautomatic when the globin is denatured.

POLYMERIC FOOD PACKAGING FILMS

In the present invention, oxygen barrier, food packaging articles mayinclude food contact surfaces comprising a myoglobin blooming agent areprovided. A “food contact surface” refers to the portion of a packagingmaterial that is designed to contact a packaged meat product surface.Preferably, the food packaging article includes a food contact surfacecomprising a myoglobin blooming agent in an amount effective to promoteor maintain a desirable color after contact with a meat product. Themyoglobin blooming agent (MBA) preferably will contact the meat surfacein an amount sufficient to produce a desired red color which preferablydoes not penetrate to an undesirable depth of the food thickness underreduced oxygen conditions (this color may take awhile to develop, e.g.,1 to 5 days). Beneficially, the MBA may be present on the film foodcontact surface (or on the myoglobin-containing food product surface) inan amount of from about 0.01 to 3 to 5 to 10 μmoles/in² and inincrements of 0.1 μmole thereof. Greater or lesser amounts of MBA may beused, and the color intensity may thereby be varied depending upon therelative presence or absence of myoglobin.

Thus, the food contact surface of the food packaging article preferablycontains a myoglobin blooming agent in a concentration high enough toproduce and/or maintain a desired surface coloration of a fresh meatproduct, but low enough to prevent undesirable extension of the colorinto the body of the meat product. Preferably, the myoglobin bloomingagent is present on a food contact surface in a concentration that issufficient upon contact with a meat surface to convert at least 50% ofthe targeted myoglobin molecules to a desired ligand binding state. Theavailable amount or concentration of myoglobin blooming agent ispreferably selected to bind ligands producing desirable coloration ofthe meat to the myoglobin molecules in the outermost ¼-inch, or ⅙,⅛,1/10, 1/12, 1/16 or 1/20-inch or less of the meat product, althoughdeeper penetrations may be accomplished if desired. For example, anitric oxide donating myoglobin blooming agent is desirably present in aconcentration sufficient to convert at least 50% of the myoglobinmolecules on the contacting meat surface to nitric oxide myoglobin. Themyoglobin blooming agent may be coated on a monolayer film or on theinterior layer of a multilayer film or it may be incorporated therein.

The myoglobin blooming agent is preferably evenly or uniformlydistributed on the surface of the food contact surface The minimumamount required to cause the desired coloration depends on theconcentration of myoglobin present in the food product. For example,beef products containing 10 mg/gm of myoglobin may require 10 times moremyoglobin blooming agent than poultry products containing 1 mg/gm ofmyoglobin. Also, if the desired depth of penetration is 0.25 inches,then, in order to affect all of the myoglobin molecules (molecularweight of myoglobin is about 17,000 g/mole) in 1 square inch of beef toa depth of 0.25 inches, there would have to be at least 2.4 μmoles(micromoles) of the myoglobin blooming agent available for transfer viathe surface of 1 square inch of film (one square inch of beef to a depthof about 0.25 inches equals about 4.1 grams of meat (specific gravity of1 gm/cc)). Sodium nitrite as a preferred myoglobin blooming agent has amolecular weight of 69 g/mole. Thus 2.4 μmoles of NaNO₂ weighs 0.166 mgand the total amount of myoglobin in 4.1 grams of meat containing 10mg/gm is 41 mg. Beef meat typically contains myoglobin at a level of3-10 mg/gm. The preferred amount of myoglobin blooming agent that wouldbe present on the article is 0.72-2.4 μmoles/in². Similarly, porkcontains myoglobin at a level of 1-3 mg/gm. A packaging article for thisapplication would provide 0.24-0.72 μmoles/in². Poultry having less than1 mg/gm of myoglobin would preferably use a packaging article providingless than 0.24 μmoles/in², e.g., 0.12 μmoles/in². An article usingsodium nitrite (MW=69 g/mole) as a myoglobin blooming agent wouldpreferably provide 0.050-0.166 mg/in² for beef meat products;0.017-0.050 mg/in² for pork meat products; and less than 0.017 mg/in²for poultry meat products. An article providing 0.17 mg/in² would besuitable for a variety of types of fresh meat.

A higher amount of myoglobin blooming agent may be preferred for darkercolored muscles that may contain higher levels of myoglobin. When themyoglobin blooming agent is incorporated into the polymer matrix thatcomprises the food contact layer of a monolayer or multilayer packagingfilm, only a portion of it is able to effectively migrate from the filmsurface to the product's surface to interact with the myoglobin. Filminclusion levels of up to 20 times or higher of the amount required foreffective color fixing is anticipated.

Thus, the amount of myoglobin blooming agent per unit area of the foodcontact surface can be selected to provide a desired food coloration ofa packaged fresh meat product surface. For example, the food contactlayer can include about 0.005 to about 0.900 mg/in² of a myoglobinblooming agent such as sodium nitrite, preferably about 0.010 to about0.400 mg/in² and most preferably about 0.100 to about 0.300 mg/in². Forbeef products, a food contact layer may include e.g. about 0.200 toabout 0.250 mg/in², e.g., of a sodium nitrite myoglobin blooming agent,while lower concentrations, e.g., of about 0.100 to about 0.150 mg/in²may be used for pork products.

A uniform dispersion or coating having particle size of 35 micrometers(μm) or less, preferably 10 μm or less is desirable. Although largerparticle sizes may also be used, the film prior to use is lessaesthetically pleasing. If particle size is too large, an initial spottyappearance may result although results tend to even out and become moreuniform over time and such desirable color uniformity (i.e., lack ofspottiness or blotches) is often present upon color transformation frombrown to red. Advantageously, the myoglobin blooming agent may beapplied in a manner to wet out the surface of the food contact layer ofthe film using film forming agents, surfactants, binding agents andother compounds for the purpose. For example, the myoglobin bloomingagent according to the present invention may be sprayed on a foodcontact surface of the film. Tubular films and casings also may becoated by other means (including the well known methods of dipping andslugging). Typical myoglobin blooming agents do not easily pass throughthe film wall and therefore it is preferable to slug the myoglobinblooming agent inside the tube and/or apply the myoglobin blooming agentto the inner surface of the tube during (e.g., during a shirringoperation) via a spray, because external application (e.g., by dipping)would require a complex and more costly operation of turning the tubeinside out to provide contact between the myoglobin blooming agent andthe meat contact surface. Application of other additives and coatingcompositions via solution spraying during or just prior to shirring isconvenient, economical and facilitates placement of a regular measureddistribution of a coating on the interior tube surface. For example,lubricants and other compositions have been applied by various meanssuch as slugging, spraying, or contact coating the inner surface of atubular polymeric casing via a shirring mandrel and such means are wellknown (See, e.g., U.S. Pat. No. 3,378,379 (Shiner); U.S. Pat. No.3,451,827 (Bridgeford); U.S. Pat. No. 4,397,891 (Kaelberer et al.); U.S.Pat. No. 5,256,458 (Oxley et al.); U.S. Pat. No. 5,573,800 (Wilhoit);and U.S. Pat. No. 6,143,344 (Jon et al.), which are all incorporated byreference in their entireties.) Packages made according to the presentinvention, may be coated with the inventive myoglobin blooming agent byslugging to provide a uniformly thick coating.

Tubular forms or nontubular (e.g., sheets or webs) forms of the foodpackaging film may be coated by dry or wet spraying or dusting or byroll coating or coating using a Mayer bar or doctor blade, or byprinting means (e.g., using gravure or flexography printing) or by usingelectrostatic transfer. Also, application may occur at various points inthe manufacturing process including for example, by blending,incorporation in a masterbatch or addition to the polymeric layer priorto extrusion, or by dusting, spraying or coating during or afterextrusion or during bubble or tube formation or during winding, or bagmaking e.g. in a dusting or powdering step.

In one embodiment of the invention, it is contemplated that a foodcontact layer may comprise between about 1,000 ppm (0.1%) and about50,000 ppm (5.0%) of a myoglobin blooming agent, more preferably about5,000 ppm to about 25,000 ppm, and most preferably about 7,500 ppm toabout 20,000 ppm. Typically, a food contact layer comprises about 1.5weight % to about 2.0 weight % or less (15,000 ppm-20,000 ppm) of anitrite salt for packaging a fresh ground beef product, or about 0.75weight % to about 1.5 weight % of a nitrite salt for. packaging a freshpork meat product. Amounts in a range of 0.75 to 2.25 weight % may beadvantageously employed for a variety of meats.

According to the invention, single-layer food packaging films may beprovided that comprise a myoglobin blooming agent. In another embodimentthe food packaging film may also be a multilayer film. The inventivefood packaging films can have any suitable composition or configuration.Preferably, the food packaging film fulfills multiple functionalrequirements which may be present in one or more or a combination oflayers. For example a single layer film may combine the functions ofoxygen barrier and myoglobin blooming agent contact with one or moreadditional functions such as puncture resistance, abuse resistance,printability, moisture barrier, heat sealability, transparency, highgloss, low toxicity, high temperature resistance, low temperatureflexibility, etc. Alternatively, multiple layers may be employed to addfunctionality. The present invention is adapted for use in a widevariety of commercially available packaging films such as those sold by:Curwood, Inc. under the trademarks ABP, Clear-Tite, Cook-Tite, Perflex,Pro-Guard, Pro-Tite, Curlam®, Curlon® and Surround; and by others e.g.marketed by the Alcan, Asahi, Cryovac, Kureha, Vector, Pactiv,Printpack, Viskase and Wipak, under the trademarks or brand namesCryovac® T-Series, Cryovac® E-Seal Materials, Alcan Q® Series, AlcanPeel Rite™ Peel Systems, Alcan Q⁴ Forming Films, Krehalon®, Alcan MaraFlex® Non-Forming Films, Wipak Combitherm, Wipak Bialon, Wipak Biaxer,and Wipak Biaxop. A typical beneficial food packaging film according toembodiments of the present invention may have an interior surface foodcontact layer which also serves as a sealant layer, and a heat resistantand abuse resistant exterior surface layer with a core layer therebetween which comprises an oxygen barrier material. Another commonsuitable film has adhesive layers on either side of the core oxygenbarrier layer to connect with the surface layers.

In another embodiment of the invention, a food package may comprise amyoglobin-containing food product such as fresh meat having a watercontent of at least 5 weight %; and a container comprising an oxygenbarrier thermoplastic film having a polymeric food contact layer and atray; wherein the container encloses the food product in a reducedoxygen environment; and the food product is maintained in a modifiedatmosphere comprising a nitrogen or sulfur containing gaseous myoglobinblooming agent, or mixtures thereof. The MBAs described throughout thisspecification may also be used in this embodiment. It is furthercontemplated that either gaseous or non-gaseous MBAs may be used as wellas combinations thereof in various embodiments of the invention.

The multilayer food packaging film embodiments of the present inventionmay have an exterior surface and an interior surface, and include 2, 3,4, 5, 6, 7, 8, 9, or more polymeric film layers.

Film Thickness

The food packaging article may be in the form of a monolayer ormultilayer film having a total thickness of less than about 10 mils,more preferably the film has a total thickness of from about 0.5 to 10mils (12.7-254 microns (μ)). Advantageously, many embodiments may have athickness from about 1 to 5 mils, with certain typical embodiments beingfrom about 1.5 to 3 mils. For example, entire single or multilayer filmsor any single layer of a multilayer film can have any suitablethicknesses, including 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 mils, or anyincrement of 0.1 or 0.01 mil therebetween. Thicker and thinner films arealso provided. Although suitable films for packaging foodstuffs as thickas 4 mils (101.6 microns) or higher, or as thin as 1 mil (25.4 microns)or less may be made, it is expected that the most common films will bebetween about 1.5-3 mil (38-76 microns). Especially preferred for use asfilms for food packaging are films where the multilayer film has athickness of between about 2 to 3 mils (50.8-76.2 microns). Such filmsmay have good abuse resistance and machinability.

The food packaging article may be in the form of a monolayer ormultilayer sheet having a total thickness of at least 10 mils, morepreferably the sheet has a total thickness of from about 10 to 50 mils,most preferably the sheet has a total thickness of from about 10 to 30mils.

Food Contact/Heat Sealing Layers

It is essential that the food packaging film of the present inventionhas a food contact layer. This food contact layer may also function as aheat sealing or heat sealable layer to facilitate formation ofhermetically sealed packages, although tubular plastic casings may alsobe used and sealed, e.g., by clips as known in the art. Preferred filmsof the present invention utilize a food contact layer which has heatsealing properties.

The terms “heat sealing layer” or“sealant layer” are usedinterchangeably to refer to a layer which is heat sealable, i.e.,capable of fusion bonding by conventional indirect heating means whichgenerate sufficient heat on at least one film contact surface forconduction to the contiguous film contact surface and formation of abond interface therebetween without loss of the film integrity. The bondinterface between contiguous inner layers preferably has sufficientphysical strength to withstand the packaging process and subsequenthandling including, e.g., tensions resulting from stretching orshrinking attendant with the presence of a food body sealed within apackage utilizing a film having a heat sealable layer. Advantageously,the bond interface is preferably sufficiently thermally stable toprevent gas or liquid leakage therethrough when exposed to above orbelow ambient temperatures, e.g., during one or more of the following:packaging operations, storage, handling, transport, display, orprocessing of food. Heat seals may be designed to meet differentconditions of expected use and various heat seal formulations are knownin the art and may be employed with the present invention. In certainoptional embodiments, heat seals may be subjected to pasteurization orcook-in temperatures and conditions, e.g., in a sealed bag, vacuum skinpackage (vsp) or sealed tray form. For use in cook-in applications heatseals should withstand elevated temperatures up to about 160-180° F.(71-82° C.) or higher e.g. 212° F. (100° C.) for extended periods oftime, e.g., up to 4 to 12 hours in environments which may range fromheated humidified air or steam to submersion in heated water.Preferably, the food contact or heat seal layer is heat sealable toitself, but may be sealable to other objects, films or layers, e.g., toa tray when used as a lidding film, or to an outer layer in a lap sealor in certain tray overwrap embodiments. Also, in certain embodiments,the myoglobin blooming agent containing food contact layer need not beheat sealable.

A sealing layer is preferably positioned at or near the interior surfaceof the packaging film, and can be an interior surface layer which allowsa monolayer or multilayer film to be formed into a resulting package,e.g., when used as a clamshell container, sealed to a tray, e.g., whenused as a lidding film, or sealed to a lidding film, e.g., when used asa tray. The sealant layer may comprise a myoglobin blooming agent and asuitable heat-sealable polymer, such as an ethylene-a-olefin copolymer,nylon blends or ionomer. The exterior layer may also be a heat sealablelayer and used in place of or in addition to the interior layer for thispurpose.

The food contact layer may comprise a sealant layer and may comprise aheat sealable polymeric material such as a polyolefin or blend thereof,e.g., polyethylenes such as low density polyethylene (LDPE), highdensity polyethylene (HDPE), ethylene a-olefin copolymers, including,e.g., plastomers, very low density polyethylene (VLDPE), and linear lowdensity polyethylene (LLDPE) or polypropylene homopolymers,polypropylene copolymers, or homogeneous polyolefin resins, such asthose made with constrained geometry catalysts or metallocenesingle-site catalysts, including, e.g., copolymers of ethylene orpropylene with at least one C4-8 or higher a-olefins (e.g., butene-1,hexene-1 or octene-1 or combinations thereof) with a majority ofpolymeric units derived from ethylene or propylene. Ethylene vinylacetate (EVA) copolymers, ethylene butyl acetate copolymers (EBA),ethylene methyl acetate copolymers (EMA), ethylene methacrylic acidcopolymers (EMAA) or ethylene ethyl acrylate copolymers (EEA) are alsosuitable materials for forming the inner surface heat sealable layer. Afood contact and/or sealant layer may also comprise an ionomer which isessentially a metal salt neutralized copolymer of ethylene and acrylicor methacrylic acid. Suitable sealant/food contact layer materials ofteninclude ionomers, polyolefins or blends thereof, such as those disclosedin U.S. Pat. Nos. 6,964,816; 6,861,127; 6,815,023; 6,773,820; 6,682,825;6,316,067; and 5,759,648; 5,663,002; and U.S. Patent ApplicationPublication Nos. 2005/0129969 (Schell et al.); and 2004/0166262 (Buscheet al.) which are hereby incorporated by reference herein. Food contactor sealant layers may also comprise nylon, polyesters such aspolyethylene terephthalate (PET), polycarbonates, cyclic olefincopolymers, polyacrylonitrile or copolymers or blends thereof. The foodcontact layer may be 100% of the thickness of the total structure. Thefood contact or sealant layers in multilayer structures may be of anythickness with thicknesses in multilayer structures of up to 1% to 5% to15% to 50% or more of the total thickness contemplated. Preferredexamples of such sealable resins comprising a food contact and/orsealant layer include ethylene α-olefin copolymers commerciallyavailable from: Dow Chemical Company under a trade names of “AFFINITY”,“ATTANE” or “ELITE” (including octene-1 as α-olefin); and ExxonMobil Co.under a trade name of “EXACT” (including hexene-1, butene-1 and octene-1as comonomer); ionomers commercially available from DuPont Company underthe trade name Surlyn®.

Barrier Layers

Barrier layers can be made comprising a myoglobin blooming agent. Thebarrier layer preferably functions as a gas barrier layer, althoughother types of barriers such as moisture barrier layers can also includethe myoglobin blooming agent. The gas barrier layer is preferably anoxygen barrier layer, and is preferably a core layer positioned betweenthe first and second layers. For example, the oxygen barrier layer canbe in contact with a first surface layer and an adhesive layer or may besandwiched between two tie layers and/or two surface layers.

To achieve all the benefits of the present invention it is essentialthat the myoglobin blooming agent film be used in a package incombination with a reduced oxygen atmosphere. The barrier layer canprovide a suitable barrier to oxygen for the desired preservation of thearticle to be packaged under the anticipated storage conditions. In oneaspect, an oxygen barrier is used in the meat package or packaging filmthat is maintained at a reduced oxygen atmosphere. The oxygen barrier ispreferably selected to provide oxygen permeability sufficientlydiminished to permit a desirable color to be induced or maintainedwithin the packaged meat. For example, a film may comprise an oxygenbarrier having an oxygen permeability that is low enough to reduce themyoglobin reducing activity of metmyoglobin reducing enzymes in themeat, and/or maintain a reduced oxygen atmosphere in contact with themeat to reduce oxygen binding to myoglobin on the surface of thepackaged fresh meat.

The oxygen barrier layer can comprise any suitable material, such asnylon, EVOH, PVOH, polyvinylidene chloride, polyamide, polyester,polyalkylene carbonate, polyacrylonitrile, nanocomposite, a metallizedfilm such as aluminum vapor deposited on a polyolefin, etc., as known tothose of skill in the art. The oxygen barrier layer of a film maypreferably comprise EVOH, although oxygen barrier layers comprisingpolyvinylidene chloride - vinyl chloride copolymer (PVDC or VDC-VC) orvinylidene chloride—methylacrylate copolymer (VDC-MA) as well as blendsthereof may also be preferable. The barrier layer may also providedesirable optical properties when stretch oriented, includingtransparency and low haze and a stretching behavior compatible with thelayers around it. It is desirable that the thickness of the barrierlayer be selected to provide the desired combination of the performanceproperties sought, e.g., with respect to oxygen permeability, shrinkagevalues especially at low temperatures, ease of orientation, delaminationresistance, and optical properties. Suitable thicknesses in multilayerfilms are less than 15%, e.g., from 3 to 13% of the total film thicknessand preferably less than about 10% of the total thickness of themultilayer film. Greater thicknesses may be employed however oxygenbarrier polymers tend to be relatively expensive and therefore it isexpected that less costly resins will be used in other layers to impartdesirable properties once a suitable thickness is used to achieve thedesired gas barrier property for the film layer combination. Forexample, the thickness of a core oxygen barrier layer may advantageouslybe less than about 0.45 mil (10.16 microns) and greater than about 0.05mil (1.27 microns), including 0.10, 0.20, 0.25, 0.30, 0.40, or 0.45 milthick.

Preferably, multilayer films include a core oxygen barrier layer. Anysuitable material can be used to form an oxygen barrier layer. Theoxygen barrier layer of a film may preferably comprise EVOH, althoughoxygen barrier layers comprising polyvinylidene chloride - vinylchloride copolymer (PVDC or VDC-VC) or vinylidene chloride -methylacrylate copolymer (VDC-MA) as well as blends thereof, may also bepreferable. One preferred EVOH barrier material is a 44 mol % EVOH resinE151B sold by Eval Company of America, under the trade name EvalLC-E151B. Another example of an EVOH that may be acceptable can bepurchased from Nippon Gohsei (or Soarus, LLC in the USA) under the tradename Soarnol® AT (44 mol % ethylene EVOH) or Soarnol® ET (38 mol %ethylene EVOH). Oxygen barrier films comprising EVOH for packaging foodproducts containing a myoglobin blooming agent can be formed by methodsdisclosed in U.S. Pat. Nos. 7,018,719; 6,815,023; 6,777,046; 6,511,688;5,759,648; 5,382,470; and 4,064,296 all of which are incorporated byreference in their entireties.

Suitable nylons or nylon blends may also be used to impart oxygenbarrier properties. Combinations of barrier materials may also be used.For example, multiple barrier layers of nylon and EVOH are often used toimpart suitable barrier properties in food and meat packaging as areblends of EVOH and nylon. These and other known materials can also beused to form an oxygen barrier layer.

For perishable food packaging, the oxygen (02) permeability desirablyshould be minimized. Typical oxygen barrier films will have an O₂permeability of less than about 310 cm³ /m² for a 24 hour period at 1atmosphere, 0% relative humidity and 23° C., and preferably less than 75cm³ /m²/day, more preferably less than 20 cm³/m²/day. Barrier resinssuch as PVDC or EVOH in the core layer may be adjusted by blending incompatible polymers to vary orientation parameters or the gaspermeability, e.g. O₂, of the films. The thickness of the core layer mayalso be varied and beneficially may be from about 0.05 to about 0.30mils (1.3-7.62 microns).

Abuse-Resistant Outer Layer

Since it is seen by the user/consumer, in both the monolayer andmultilayer packaging film embodiments of the invention, the exteriorsurface of the film should enhance optical properties of the film andmay preferably have high gloss. Also, it should withstand contact withsharp objects and provide abrasion resistance, and for these reasons, itis often termed the abuse-resistant layer. This exterior abuse-resistantlayer may or may not also be used as a heat sealable layer. As theexterior surface layer of the film, this layer most often is also theexterior layer of any package, bag, pouch, tray or other container madefrom the inventive film, and is therefore subject to handling and abuse,e.g., from equipment during packaging, and from rubbing against otherpackages and shipping containers and storage shelves during transportand storage. This contact causes abrasive forces, stresses and pressureswhich may abrade away the film causing defects to printing, diminishedoptical characteristics or even punctures or breaches in the integrityof the package. Therefore the exterior surface layer is typically madefrom materials chosen to be resistant to abrasive and puncture forcesand other stresses and abuse which the packaging may encounter duringuse. The exterior surface layer should be easy to machine (i.e., be easyto feed through and be manipulated by machines, e.g., for conveying,packaging, printing or as part of the film or bag manufacturingprocess). It should also facilitate stretch orientation where a highshrinkage film is desired, particularly at low temperatures such as 90°C. and lower. Suitable stiffness, flexibility, flex crack resistance,modulus, tensile strength, coefficient of friction, printability, andoptical properties are also frequently designed into exterior layers bysuitable choice of materials. This layer may also be chosen to havecharacteristics suitable for creating desired heat seals which may beresistance to burn through, e.g., by impulse sealers, or may be used asa heat sealing surface in certain package embodiments, e.g., usingoverlap seals.

The exterior layer may be formed of a similar blend to that of theinterior layer. In one embodiment, at least one and preferably bothinterior and exterior layers utilize polyolefin resins, preferably ablend of (i) EVA, (ii) EAO (such as VLDPE), and (iii) anethylene-hexene-1 copolymer having an mp of 80 to 98° C., preferably 80to 92° C. Each of the three polymers typically comprises 20 to 40 weight% of the layer. EVA, when used in the outer layer preferably has 3% to18% vinyl acetate content to provide good shrinkability, ifshrinkability is desired. Blends of EAOs are also usefully employed inthe outer layer.

The exterior layer thickness is typically 0.5 to 1.0 mils. Thinnerlayers may be less effective for abuse resistance, however thickerlayers, though more expensive, may advantageously be used to producefilms having unique highly desirable puncture resistance and/or abuseresistance properties. Heavy gauge films, typically 5 to 7 mils or more,are needed in demanding applications, which are usually satisfied byvery expensive and complex laminated film structures and/or secondarypackaging materials such as bone guards, pads, and overwrap.

In one barrier layer embodiment of this invention, an exteriorthermoplastic layer of the enclosing multilayer film is on the oppositeside of a core layer from the interior layer, and in direct contact withthe environment. In a suitable three layer embodiment, this exteriorlayer is directly adhered to the core layer which is preferably anoxygen barrier layer.

Intermediate Layers

An intermediate layer is any layer between the exterior layer and theinterior layer and may include oxygen barrier layers, tie layers orlayers having functional attributes useful for the film structure or itsintended uses. Intermediate layers may be used to improve, impart orotherwise modify a multitude of characteristics, e.g., printability fortrap printed structures, shrinkability, orientability, processability,machinability, tensile properties, drape, flexibility, stiffness,modulus, designed delamination, easy opening features, tear properties,strength, elongation, optical, moisture barrier, oxygen or other gasbarrier, radiation selection or barrier, e.g., to ultravioletwavelengths, etc.

Tie Layers

In addition to the exterior layer, the interior layer, and intermediatelayer such as a barrier layer, a multilayer packaging film can furthercomprise one or more adhesive layers, also known in the art as “tielayers,” which can be selected to promote the adherence of adjacentlayers to one another in a multilayer film and prevent undesirabledelamination. A multifunctional layer is preferably formulated to aid inthe adherence of one layer to another layer without the need of usingseparate adhesives by virtue of the compatibility of the materials inthat layer to the first and second layers. In some embodiments, adhesivelayers comprise materials found in both the first and second layers. Theadhesive layer may suitably be less than 10% and preferably between 2%and 10% of the overall thickness of the multilayer film. Adhesive resinsare often more expensive than other polymers so the tie layer thicknessis usually kept to a minimum consistent with the desired effect. In oneembodiment, a multilayer film comprises a three layer structure with anadhesive layer positioned between and in contact with the first layerand the second layer. In another embodiment, a multilayer film comprisesa multilayer structure comprising a first adhesive layer positionedbetween and in direct contact with the exterior layer and a core oxygenbarrier layer; and preferably and optionally, has a second tie layerbetween and in direct contact with the same core oxygen barrier layerand the interior layer to produce a five layer film.

Multilayer films can comprise any suitable number of tie or adhesivelayers of any suitable composition. Various adhesive layers areformulated and positioned to provide a desired level of adhesion betweenspecific layers of the film according to the composition of the layerscontacted by the tie layers.

For example adhesive layers in contact with a layer comprisingpolyester, such as PET, preferably comprise a suitable blend ofpolyolefins with other adhesive polymers. One preferred component of anadhesive layer in contact with a PET polyester layer is EMAC SP 1330(which reportedly has: a density of 0.948 g/cm³; melt index of 2.0 g/10min.; a melting point of 93° C.; a softening point of 49° C.; and amethyl acrylate (MA) content of 22%).

The interior, exterior, intermediate or tie layers may be formed of anysuitable thermoplastic materials, for example, polyamides, polystyrenes,styrenic copolymers, e.g., styrene-butadiene copolymer, polyolefins, andin particular members of the polyethylene family such as LLDPE, VLDPE,HDPE, LDPE, ethylene vinyl ester copolymer or ethylene alkyl acrylatecopolymer, polypropylenes, ethylene-propylene copolymers, ionomers,polybutylenes, alpha-olefin polymers, polyesters, polycarbonates, cyclicolefin copolymers, polyurethanes, polyacrylamides, anhydride-modifiedpolymers, acrylate-modified polymers, polylactic acid polymers, orvarious blends of two or more of these materials.

In another embodiment, the exterior, interior and/or one or moreintermediate layers can comprise or consist essentially of a nylon blendcomposition. Preferably, the nylon blend composition comprises at leastan amorphous nylon such as nylon 61/6T copolymer, in combination with atleast one semi-crystalline nylon homopolymer or copolymer such as nylon6/12, nylon 6/69, nylon 6/66, MXD6 nylon, nylon 6, nylon 11, or nylon12.

In another embodiment of the invention, one or more of the exterior,interior and/or one or more intermediate layers comprises at least onepolyester polymer. Preferred polyester polymers comprise aromaticpolyesters and more preferably, are homopolymers or copolymers ofpolyethylene terephthalate (PET), polyethylene naphthalate and blendsthereof. Suitable polyesters may have an intrinsic viscosity of about0.60 to about 1.2, preferably between 0.60 to 0.80. The polyester may bean aliphatic polyester resin, but is preferably an aromatic polyesterresin. For example, polyester materials can be derived from dicarboxylicacid components, including terephthalic acid and isophthalic acid aspreferred examples, and also dimers of unsaturated aliphatic acids.Examples of a diol component as another component for synthesizing thepolyester may include: polyalkylene glycols, such as ethylene glycol,propylene glycol, tetramethylene glycol, neopentyl glycol, hexamethyleneglycol, diethylene glycol, polyethylene glycol and polytetramethyleneoxide glycol; 1,4-cyclohexane-dimethanol, and 2-alkyl-1,3-propanediol.More specifically, examples of dicarboxylic acids constituting thepolyester resin may include: terephthalic acid, isophthalic acid,phthalic acid, 5-t-butylisophthalic acid, naphthalenedicarboxylic acid,diphenyl ether dicarboxylic acid, cyclohexane-dicarboxylic acid, adipicacid, oxalic acid, malonic acid, succinic acid, azelaic acid, sebacicacid, and dimer acids comprising dimers of unsaturated fatty acids.These acids may be used singly or in combination of two or more species.The diols may be used singly or in combination of two or more species.

Polyester compositions that comprise an aromatic polyester resincomprising an aromatic dicarboxylic acid component can be preferred insome aspects, including, e.g., polyesters between terephthalic acid (asa dicarboxylic acid) and diols having at most 10 carbon atoms, such aspolyethylene terephthalate and polybutylene terephthalate. Particularlypreferred examples thereof may include: copolyesters obtained byreplacing a portion, preferably at most 30 mol %, more preferably atmost 15 mol %, of the terephthalic acid with another dicarboxylic acid,such as isophthalic acid; copolyesters obtained by replacing a portionof the diol component such as ethylene glycol with another diol, such as1,4-cyclohexane-dimethanol (e.g., “Voridian 9921”, made by Voridiandivision of Eastman Chemical Co.); and polyester-polyether copolymerscomprising the polyester as a predominant component (e.g.,polyester-ether between a dicarboxylic acid component principallycomprising terephthalic acid or/and its ester derivative and a diolcomponent principally comprising tetramethylene glycol andtetramethylene oxide glycol, preferably containing the polytetramethylene oxide glycol residue in a proportion of 10-15 weight %). It isalso possible to use two or more different polyester resins in mixture.Examples of preferred polyesters are available under the trademarksVoridian 9663, Voridian 9921 and EASTAR® Copolyester 6763, all fromEastman Chemical Company, Kingsport, Tenn., U.S.A. U.S. Pat. No.6,964,816 to Schell et al. and U.S. Pat. No. 6,699,549 to Ueyama et al.which are incorporated herein by reference in their entireties, bothdisclose multilayer structures comprising a polyester layer, and apolyamide layer.

Optional Additives to Layers

Various additives may be included in the polymers utilized in one ormore of the exterior, interior and intermediate or tie layers of foodpackaging comprising the same. For example, a layer may be coated withan antiblock powder. Also, conventional antioxidant, antiblockadditives, polymeric plasticizers, acid, moisture or gas (such asoxygen) scavengers, slip agents, colorants, dyes, pigments, organolepticagents may be added to one or more film layers of the film or it may befree from such added ingredients. If the exterior layer is coronatreated, slip agent may be used or not, but it will contain or be coatedwith an antiblock powder or agent such as silica or starch. Processingaides are typically used in amounts less than 10%, less than 7% andpreferably less than 5% of the layer weight. A preferred processing aidfor use in the outer layer of the film includes one or more offluoroelastomers, stearamides, erucamides, and silicates.

Preferred films may also provide a beneficial combination of one or moreor all of the properties including low haze, high gloss, high or lowshrinkage values at 90° C. or less, good machinability, good mechanicalstrength and good barrier properties including high barriers to oxygenand water permeability.

METHODS OF MANUFACTURE

The inventive monolayer or multilayer packaging film may be made byconventional processes which are modified to provide for inclusion of amyoglobin blooming agent. These processes to produce flexible films mayinclude, e.g., cast or blown film processes. The monolayer andmultilayer films may be manufactured by known methods in the art asmodified as described herein for inclusion of a myoglobin bloomingagent. Descriptions of suitable film manufacturing and orientationprocesses are disclosed in, e.g., U.S. Pat. Nos. 5,759,648; 6,316,067and 6,773,820, and U.S. Patent Application Publication No. 2004/0166262(Busche et al.), entitled, “Easy Open Heat-Shrinkable Packaging,” all ofwhich are incorporated herein by reference in their entireties.

Various manufacturing methods may be used as will be apparent to thoseskilled in the art in view of the present teaching. For example, U.S.Pat. No. 4,448,792 (Schirmer) discloses a method comprising the steps ofcoextrusion, biaxial orientation and irradiation, and U.S. Pat. No.3,741,253 (Brax et al.) discloses a method of extrusion, irradiation,extrusion lamination/coating and biaxial orientation, and both patentsare hereby incorporated by reference in their entireties. The processesmay be modified to eliminate uniaxial or biaxial orientation or to add asubsequent annealing step to form a non-shrink film.

In a preferred process for making films, the resins and any additivesare introduced to an extruder (generally one extruder per layer) wherethe resins are melt plastified by heating and then are transferred to anextrusion (or coextrusion) die for formation into a tube and/or flatsheet. Extruder and die temperatures will generally depend upon theparticular resin or resin containing mixtures being processed andsuitable temperature ranges for commercially available resins aregenerally known in the art, or are provided in technical bulletins madeavailable by resin manufacturers. Processing temperatures may varydepending upon other process parameters chosen. However, variations areexpected which may depend upon such factors as variation of polymerresin selection, use of other resins, e.g., by blending or in separatelayers in the multilayer film, the manufacturing process used andparticular equipment and other process parameters utilized. Actualprocess parameters including process temperatures are expected to be setby one skilled in the art without undue experimentation in view of thepresent disclosure.

As generally recognized in the art, resin properties may be furthermodified by blending two or more resins together and it is contemplatedthat various resins including, e.g., homopolymers and copolymers maycomprise or be blended into individual layers of the multilayer film oradded as additional layers, such resins include polyolefins such asethylene-unsaturated ester copolymer resins, especially vinyl estercopolymers such as EVAs, or other ester polymers, very low densitypolyethylene (VLDPE), linear low density polyethylene (LLDPE), lowdensity polyethylene (LDPE), high density polyethylene (HDPE), ionomers,polypropylenes, or blends thereof. Other polymers that may be includedas separate layers or in combination include polyamides such as nylon,PVDC, EVOH, and PET. These resins and others may be mixed by well knownmethods using commercially available tumblers, mixers or blenders.

Also, if desired, well known additives such as antioxidant, processingaids, slip agents, antiblocking and antifogging agents, pigments, etc.,and mixtures thereof may be incorporated into the film. For example, themyoglobin blooming agent containing layer and/or other layers mayfurther comprise an antioxidant, a slip agent, an antiblock agent, acolorant, a color enhancer, a flavorant, an odorant, an organolepticagent, a coefficient of friction modifying agent, a lubricant, asurfactant, an encapsulating agent, an oxygen scavenger, a pH modifyingagent, a film forming agent, an emulsifier, a polyphosphate, ahumectant, a drying agent, an antimicrobial agent, a chelating agent, abinder, a starch, a stabilizer, a buffer, a phospholipid, an oil, a fat,a protein, a polysaccharide, a transfer agent, or a combination thereof.Examples of particular compositions that may be added include:a-tocopherol; alcohol; annatto; ascorbic acid; beet powder; BHA; BHT;bixin; caramel; carmine; carotenoid pigment; casein; cochineal;cyclodextrin; dextrin; erucamide; ethoxylated mondiglycerides;fluoroelastomer; food grade oil; glycerine; lecithin; liquid smoke;nisin; norbixin; pediocin; polysorbate; potassium chloride; rosemaryextract; shellac; sodium chloride; sodium erythorbate; starch; trisodiumpolyphosphate; turmeric; water; water soluble cellulose ether; and zein.Examples of coloring agents include methionine, cysteine and cookedcured meat pigments. Cooked cured meat pigments comprise a mononitricoxide complex of protoporphyrin Fe (II). Cooked cured meat pigments canbe formed by reacting red blood cells with a nitrosating agent and areductant and elevated temperatures as described in U.S. Pat. Nos.5,230,915; 5,443,852, and 5,425,956, which are hereby incorporated byreference herein.

Various polymer modifiers may be incorporated for the purpose ofimproving toughness, orientability, extensibility and/or otherproperties of the film. Other modifiers which may be added includemodifiers which improve low temperature toughness or impact strength andmodifiers which reduce modulus or stiffness. Exemplary modifiers includestyrene-butadiene, styrene-isoprene, and ethylene-propylene copolymers.

As used herein, the phrase “machine direction”, herein abbreviated “MD”,refers to a direction “along the length” of the film, i.e., in thedirection of the film as the film is formed during extrusion and/orcoating. As used herein, the phrase “transverse direction”, hereinabbreviated “TD”, refers to a direction across the film, perpendicularto the machine or longitudinal direction.

Typically, films are made heat shrinkable by stretch orientation.Stretch orientation may be accomplished by various known methods e.g.machine direction (MD) orientation is preferably accomplished with theuse of sets of nip rolls rotating at different speeds to stretch or drawthe film, sheet or tube in the machine direction thereby causing machinedirection elongation which is set by cooling. Other methods includetentering which is commonly employed to orient sheets, or the well-knowntrapped bubble or double bubble technique for orienting tubes as forexample described in U.S. Pat. No. 3,456,044 (Pahlke) which is herebyincorporated by reference in its entirety. In the bubble technique, anextruded primary tube leaving a tubular extrusion die is cooled,collapsed and then preferably oriented by reheating and inflating toform an expanded secondary bubble, which is again cooled and collapsed.This collapsed stretched film may be wound on a reel as a tube or slitinto sheets or webs and wound, or it may be further processed, e.g., byannealing or irradiation as described below.

Heat shrinkable films are typically biaxially stretched. Transversedirection (TD) orientation is accomplished by the above noted inflationto radially expand the heated film which is cooled to set the film in anexpanded form or by pulling the film in the transverse direction duringtentering. Orientation may be in either or both directions. Preferably,a primary tube is simultaneously biaxially stretched radially(transversely) and longitudinally (machine direction) to produce amultilayer film which is heat shrinkable at temperatures below themelting points of the major polymeric components, e.g., at 90° C. orlower. The stretch ratio during orientation should be sufficient toprovide a film with a total thickness of 10 mil or less and preferredfilms will be under 5 mil and typically between about 1.0 and 4.0 mils.The MD stretch ratio is typically 2½-6 and the TD stretch ratio is alsotypically 2½-6. An overall or total stretch ratio (MD stretch multipliedby TD stretch) of about 6¼x-36x is suitable.

The general annealing process by which biaxially stretched heatshrinkable films are heated under controlled tension to reduce oreliminate shrinkage values is well known in the art. If desired, filmsmay be annealed to produce lower shrinkage values as desired for theparticular temperature. Accordingly, using an annealing process, heat-shrinkable films may be made into non-shrink films suitable for use incertain embodiments as described herein

Optionally, films of the present invention may be subject to a varietyof irradiative treatments. In the irradiation process, the film issubjected to an energetic radiation treatment, such as corona discharge,plasma, flame, ultraviolet, X-ray, gamma ray, beta ray, and high energyelectron treatment. These irradiative treatments may be performed for avariety of reasons including e.g. modifying surface characteristics toimprove surface adhesion to a variety of substances such as meat orprinting ink, or to improve internal layer adhesion to ameliorateintralayer adhesion and avoid undesirable delamination. An importantknown use of irradiation is to induce cross-linking between molecules ofthe irradiated material. The irradiation of polymeric films to inducefavorable properties such as crosslinking is well known in the art andis disclosed in U.S. Pat. No. 4,737,391 (Lustig et al.) and U.S. Pat.No. 4,064,296 (Bornstein et al.), which are hereby incorporated byreference in their entireties. Bornstein et. al. discloses the use ofionizing radiation for crosslinking the polymer present in the film. Insome preferred embodiments, it is preferred to crosslink the entire filmto broaden the heat sealing range. This is preferably done byirradiation with an electron beam at dosage levels of at least about 2megarads (MR) and preferably in the range of 3 to 8 MR, although higherdosages may be employed. Irradiation may be done on the primary tube,with or without additional layers being coated thereon, or after biaxialorientation. The latter, called post-irradiation, is described in U.S.Pat. No. 4,737,391 (Lustig et al.). An advantage of post-irradiation isthat a relatively thin film is treated instead of the relatively thickprimary tube, thereby reducing the power requirement for a giventreatment level.

Alternatively, crosslinking may be achieved by addition of a chemicalcrosslinking agent or by use of irradiation in combination with acrosslinking modifier added to one or more of the layers, as for exampledescribed in U.S. Pat. No. 5,055,328 (Evert et al.).

Fundamental to the present invention is inclusion of a myoglobinblooming agent with an oxygen barrier film. The packaging films can haveany suitable structure, but it is essential that the myoglobin bloomingagent be on, or in, or able to migrate to, a food contact surface of thefilm.

Whether the myoglobin blooming agent is coated on or incorporated withinan interior food contact layer, it may be applied by any suitablemethod, e.g., as described above, including dry or wet spraying,dusting, blending, coating, e.g., with transfer rollers, slugging,inclusion in a masterbatch, printing, etc. The myoglobin blooming agentis preferably evenly dispersed over the contact surface of the layerand/or throughout the entire layer to enable any length of filmincorporating the layer to include approximately similar amounts of thecompound within the sealing layer for a uniform transfer to meat viasurface contact.

Where the myoglobin blooming agent is coated on the film food contactlayer surface it may be conveniently applied at various times. Forexample, the agent may be applied to the meat surface, e.g., by dippingor spraying just before packaging, or during a bag making operation withor without admixture with starch used as a means to facilitatesubsequent bag opening. It may be applied during winding operationsattendant to slitting operations or during pouch making or tube making.It may be applied before or after irradiative treatments. It may beapplied with or in place of starch utilizing electron beam irradiationand/or corona treatment as further described in U.S. Pat. No. 5,407,611(Wilhoit et al.) which is hereby incorporated by reference. Manymyoglobin blooming agents are soluble in water or alcohol, and solutionsof a myoglobin blooming agent may be coated on films either alone orincorporated with other agents such as film forming and/or wettingagents or other materials such as zein, casein, dextrin, starch, orshellac, etc. used, e.g., with respect to transferring bixin asdescribed in U.S. Pat. No. 6,143,344 (Jon et al.), which is herebyincorporated by reference. The agent may also be applied in an aqueoussolution to a film whose food contact surface has been modified to behydrophilic or adapted or otherwise modified to adsorb or absorb wateror oil based liquids containing a myoglobin blooming agent. According tothe present invention in one aspect, transferable modifier-containingfilms may be utilized to transfer myoglobin blooming agents using, e.g.,films having a food contact layer formulation suitable for effectingtransfer as described in U.S. Pat. No. 5,288,532 (Juhl et al.); U.S.Pat. No. 5,374,457 (Juhl et al.); U.S. Pat. No. 5,382,391 (Juhl et al.);and U.S. Pat. No. 6,667,082 (Bamore et al.) which are all herebyincorporated by reference.

Where the myoglobin blooming agent is incorporated within the interiorlayer, it may be added to a base polymer before or during extrusion ofthe film. The base polymer may be any suitable polymer e.g. a polyolefinsuch as a polyethylene, and may be very low density polyethylene (VLDPEor ULDPE), linear low density polyethylene (LLDPE), low densitypolyethylene (LDPE), EVA, polypropylene, ionomer, nylon, PVDC, PET, etc.Melt blending is a suitable method of mixing the base polymer and themyoglobin blooming agent. The individual component materials may becombined in a high intensity mixing device such as an extruder. The basepolymer is melted to form a viscous liquid or “melt.” The myoglobinblooming agent may be combined with the polymer before, during, or aftermelting. The high intensity mixing device is used to attempt touniformly disperse the myoglobin blooming compound within the basepolymer. The quality and functionality of the dispersed agent can dependupon the choice of myoglobin blooming agent, the composition of the basepolymer and the mixing device. It is desirable to achieve good mixingfor uniform dispersion of the myoglobin blooming agent within the melt;the presence of poorly wetted particle agglomerations is undesirable. Itmay be desirable to include additives in the blend such as, e.g.,antioxidant, antiblock or slip agents.

The myoglobin blooming agent may be either directly added to the basepolymer or provided in a solution such as an aqueous or oil basedsolution that is added to the polymer either before or during the meltstate of the polymer. For direct addition of a solid, granular orparticulate agent grinding the solid agent to produce smaller particlesis expected to provide a more uniform dispersion. It is expected thatfor a water soluble material, providing the myoglobin blooming agent asan aqueous solution may provide better dispersion of the compound withinthe polymer relative to addition of undissolved agent. An aqueoussolution may be prepared from a water soluble myoglobin blooming agent,preferably close to the saturation concentration of the aqueous solutionand may e.g. include between about 20 weight % and about 42 weight % ofa compound which acts as a myoglobin blooming agent. This aqueoussolution may be directly introduced into a polymer melt, e.g., in anextruder heated to a temperature above 300° F. to facilitate mixing toform a blend. If added as a solution provision should be made forventing water vapor from the extruder. The polymer blend containing amyoglobin blooming agent may be either extruded into pellets, ordirectly as a film.

The myoglobin blooming agent may be mixed with a carrier resin or basepolymer to form a masterbatch. Pellets from the masterbatch may beconvenient for subsequent use in fabricating articles. Pellets from themasterbatch may then be mixed with the base polymer or another polymerduring a film forming process.

When used to create a masterbatch, a sufficient amount of the solutionmay be introduced into the polymer melt to obtain a blend having a highconcentration of myoglobin blooming agent, e.g., between about 2 weight% and about 10 weight % myoglobin blooming compound, and preferablybetween about 4 weight % and about 6 weight %.

Monolayer Barrier Films

In one embodiment of the invention, monolayer oxygen barrier packagingfilms are provided which comprise a food contact layer including amyoglobin blooming agent. The agent may either be coated onto thesurface of the monolayer film or it may be incorporated therein, e.g.,during the extrusion process. Such film provides an oxygen barrier andmay have a myoglobin blooming agent coated on or incorporated therein.

Multilayer Barrier Films

Multilayer oxygen barrier films having a myoglobin blooming agent thatcontacts a packaged meat product surface can desirably promote, preserveor enhance a desirable myoglobin-mitigated red color.

In one aspect of the embodiment, a myoglobin blooming agent is includedin the food contact layer, which is preferably a sealant layer.Multilayer films advantageously may utilize one or more additionallayers to provide beneficial film properties. Multilayer films haveincreased flexibility of application over monolayer films in thatspecific layers may be provided to incorporate specific features.Sometimes materials which may be unsuitable alone may be advantageouslyemployed in a multilayer construction. For example, EVOH has oxygenbarrier properties which are very sensitive to moisture anddetrimentally impacted thereby, but when protected from contact withmoisture by adjacent moisture barrier layers EVOH may provide a filmhaving an excellent oxygen barrier. Oxygen barrier layers may bepositioned between an abrasion or abuse resistant layer and a foodcontact layer containing myoglobin blooming agent to protect the oxygenbarrier and permit thinner oxygen barrier layers to be used. Where EVOHbarrier materials are used, it is contemplated that apolyamide-containing layer may optionally be in contact with the EVOHmaterial. Non-limiting examples of various preferred multilayer filmconfigurations include the following:

-   Abuse Resistant (Exterior)/O₂ Barrier/Food Contact & Sealant    (Interior);-   Abuse Resistant (Exterior)/Core/O₂ Barrier/Core/Sealant (Interior);-   Abuse Resistant (Exterior)/Tie/Core/O₂ Barrier/Core/Sealant    (Interior);-   Abuse Resistant (Exterior)/Tie/Core/O₂ Barrier/Core/Tie/Sealant    (Interior);-   Abuse Resistant (Exterior)/Core/Tie/O₂ Barrier/Tie/Core/Sealant    (Interior);-   Abuse Resistant (Exterior)/Tie /O₂ Barrier/Tie/Sealant (Interior);-   Abuse Resistant (Exterior)/Nylon Core/O₂ Barrier/Core/Sealant    (Interior);-   Abuse Resistant (Exterior)/Nylon Core/O₂ Barrier/ Nylon Core/Sealant    (Interior);-   Abuse Resistant (Exterior)/Tie/Core/O₂ Barrier/Nylon Core/Sealant    (Interior); and-   Abuse Resistant (Exterior)/Tie/Core/O₂ Barrier/Nylon    Core/Tie/Sealant (Interior)

Some embodiments provide a 3, 4, 5, 6, 7, 8, 9, or more layer coextrudedfilm with desirable levels of abuse resistance and oxygen barrier in amultilayer film structure.

Referring now to the drawings, FIG. 1 discloses an example of athree-layer film structure embodiment of the present invention generallydesignated at reference numeral 10. This embodiment is directed to amultilayer composite comprising an outer layer 12 that is an exteriorlayer 102 comprising a material such as a polyolefin, PET or a nyloncomposition, and an outer layer 14 that is a sealant layer 122, eachjoined to opposite sides of a core tie oxygen barrier layer 112comprising, e.g., EVOH. The sealant layer 122 comprises a myoglobinblooming agent. The multilayer film 10 which may be heat shrinkable ornot is designed to be used in the packaging of food products and can beused, e.g., to overwrap a tray or in a vacuum skin package.

Referring now to FIG. 2, a cross section of an example of a five layeroxygen barrier film is depicted with film 20 having an exterior surfacelayer 22 that is an abuse resistant layer 102 joined by a first tielayer 112 to a core and barrier polyamide layer 26 comprising one ormore nylon polymers 104, the other side of core layer 26 is joined by asecond tie layer 114 to an interior surface layer 24 which is a sealantlayer 122 comprising a myoglobin blooming agent.

Placement of one or more core nylon layers in contact with an EVOHoxygen barrier layer can provide multilayer films with improvedprocessability. In certain embodiments nylon may be blended with EVOH ormay be included as adjacent layers e.g. when EVOH oxygen barriermaterials have an ethylene content of about 44 mol % or less, at leastone and preferably two polyamide core layers may be included in contactwith the EVOH layer to facilitate processing.

Referring now to FIG. 3, a cross-section of an example of a seven layerfilm 30 is depicted. Film 30 may comprise an exterior layer 32 that isan abuse resistant layer 102 having high gloss and good printabilitywhich is in direct contact with a first tie layer 112 and connectedthereby to a first core polyamide layer 36 comprising one or more nylonpolymers 104. Nylon layer 36 is in direct contact with an oxygen barrierlayer 35. Similarly, the other side of the oxygen barrier layer 35comprising EVOH 130, is joined to a second core polyamide layer 38comprising one or more nylon polymers 104, the other side of which isjoined to a second tie layer 116. The interior layer 34 is a foodcontact layer 122 which may also be heat sealable and which comprises apolyethylene, such as a ULDPE, and a myoglobin blooming agent. The foodcontact sealant layer is joined to the second tie layer 116. Preferablyall seven layers are coextruded, but they may also be formed bydispersion coating, emulsion coating, solution, coating, or laminatione.g., extrusion lamination, thermal lamination, adhesive lamination, drybonding lamination, solventless lamination, coating lamination, orextrusion coating, or a combination thereof.

First tie layer 112 promotes or provides adhesion between an abuseresistant layer 102 that is an exterior layer 32, and a core polyamidelayer 104. Similarly, tie layer 116 promotes or provides adhesionbetween a second polyamide layer 38 and a food contact layer 122 that isan interior layer 34. Tie layers 112, and 116 may be identical ordifferent from each other, and may include a wide range ofanhydride/grafted polyolefins including those based on ethylene vinylacetate copolymer, polypropylene, low density polypropylene, linear lowdensity polypropylene, and very low density polyethylene. Preferably,the compositions of tie layers are based on linear low densitypolyethylene, or plastomers such as metallocene catalyzed polyethylene.Exemplary tie layer resins are manufactured by Equistar Chemical Companyunder the trade name Plexar®.

Some embodiments provide a multilayer, easy opening, oxygen barriercasing or food package lidding film formed from multilayer films thatpreferably are at least partially coextruded and more preferably fullycoextruded. Optionally, though not shown, the film of FIG. 3 may bethermally or adhesively laminated to a polypropylene semi-rigid or rigidfilm monolayer to be used to form a semi-rigid or rigid tray. Themultilayer film provides appropriate oxygen barrier and heat sealablecharacteristic to the monolayer. Other examples of such semi-rigid andrigid trays are disclosed by Lischefski et al., in co-pending disclosureentitled “Rigid and Semirigid Packaging Articles,” which is incorporatedherein by reference.

Referring now to FIG. 4, a cross-sectional view is depicted of anexample of a five layer laminated rigid or semi-rigid film 40 for use inan oxygen barrier package comprising an exterior surface layer 42 thatis preferably a polyester layer 202 that is press laminated to anadhesive primed barrier layer 46, which is preferably a PVDC layer 212.The PVDC layer 212 is extrusion coated onto a three-layer blown film.The coextruded blown film includes an outer layer 45 preferablycomprising a polyolefin 230 such as a blend of polyethylenes ULDPE andLLDPE, a core layer 47, preferably comprising a blend of EVA and PB, anda sealant surface layer 44, preferably comprising a blend of EVA, LLDPEand a myoglobin blooming agent. The interior myoglobin blooming agentcontaining surface layer 44 is a heat sealable layer 222.

In yet another embodiment of the invention, the PVDC coated three-layerblown film of the embodiment of FIG. 4 is replaced with a six-layerstructure having an EVOH oxygen barrier layer, such as include an outerlayer/tie/EVOH/tie/core/sealant layer structure, as described with thelaminated films illustrated above.

Examples of food packaging film products that can be combined with amyoglobin blooming agent in accordance with the teachings include U.S.Pat. Nos. 6,514,583; 4,801,486; Re35,285; 4,755,403; 6,299,984;6,221,470; 6,858,275; 4,755,419; 5,834,077; 6,610,392; 6,287,613;6,074,715; 6,511,568; 6,753,054; 4,610,914; 4,457,960; 6,749,910;6,815,023; 5,593,747; 5,382,470; and 6,565,985, as well as publishedU.S. Patent Application No. US 2005/0129969, which are incorporatedherein by reference. Preferably, the myoglobin blooming agent isincluded in the food contact layer of the packaging film, which ispreferably a heat sealable layer.

Forming Films

Thermoformable multilayer films are useful for forming dimensionallystable structures for packaging food and other products. The structuresor containers are made by softening a portion of the film throughapplication of heat, distorting the softened film to a desired shape,and cooling the film to set the shape. Commonly, hot dogs are packagedin containers made from thermoformable films. The thermoformable filmsas described herein may be used in accordance with the present inventionby including a blooming agent in the inner layer in contact with thefood product.

Thermoformable films may be made by flat die mono or coextrusion, slotcast mono or coextrusion or single-bubble blown coextrusion. Films madeby these processes may be non-oriented or oriented by tentering orexpanded bubble to an extent that allows for furtherorientation/stretching. Suitable formable films characterized as beingnonoriented may have a heat shrinkage value less than about 5% at 90° C.in either or both the machine direction (MD) and the transversedirection (TD) as measured before thermoforming.

A typical thermoformable film may include an outer layer comprising ablend of a very low density polyolefin, ethylene vinyl acetate, and acompatibilizer; an intermediate layer comprising a mixture of nyloncopolymer and an amorphous nylon; an inner layer comprising a polyolefinor ionomeric polymer; and at least one adhesive that bonds said outer,intermediate, and inner layers together. Examples of such films aredisclosed in U.S. Pat. No. 6,861,127 to Glawe et al., which is herebyincorporated by reference herein.

Another thermoformable film may include a first layer of polyester, thepolyester being selected from the group consisting of a homopolymer orcopolymer of ethylene terephthalate, ethylene naphthalate and blendsthereof; a second layer of an adhesive; and a third layer comprising anylon blend, the third layer preferably being a blend between about 100%(weight) to about 71% (weight) of a nylon selected from the groupconsisting of nylon 4,6 (poly(tetramethylene adipamide)), nylon 6(polycaprolactam), nylon 6,6 (poly(hexamethylene adipamide)), nylon 6,9(poly(hexamethylene nonanediamide)), nylon 6,10 (poly(hexamethylenesebacamide)), nylon 6,12 (poly(hexamethylene dodecanediamide)), nylon6/12 (poly(caprolactam-co-dodecanediamide)), nylon 6,6/6(poly(hexamethylene adipamide-co-caprolactam)), nylon 11(polyundecanolactam), nylon 12 (polylauryllactam) and alloys or mixturesthereof; and between about 0% (weight) to about 29% (weight) of anamorphous nylon; wherein the first layer, the second layer and the thirdlayer are formed into a flexible film by a coextrusion process to form afilm that has a heat shrinkage value measured before thermoforming ofless than about 5% in the machine direction at 90° C. less than about 5%in the transverse direction at 900 C., and a percent elongation at breakat room temperature greater than about 250 in the machine direction andgreater than about 250 in the transverse direction. Optionally, thesecond layer and third layer have a combined thickness of 10 mils orless. Examples of such films are disclosed in U.S. Pat. No. 6,964,816 toSchell et al., which is hereby incorporated by reference herein.

Still other thermoformable films include a seven layer structure includewith layers in sequence comprising nylon, adhesive, nylon, adhesive,nylon adhesive, and a polymer sealant material. Preferably, the polymersealant material is selected from the group consisting of low densitypolyethylene, linear low density polyethylene, very low densitypolyethylene, ethylene vinyl acetate copolymer, ethylene methacrylicacid copolymer, ethylene methyl acrylate copolymer, ethylene acrylicacid copolymer, an ionomer, and combinations thereof. Preferably, thefilm does not include an EVOH core layer. The film may have a thicknessbetween 5 mils and about 10 mils. Examples of such films are disclosedin U.S. Pat. Nos. 6,068,933 and 6,562,476 to Shepard et al., which arehereby incorporated by reference herein. If such films do include anEVOH core layer, it is preferable that the multilayer structure includesin sequence layers comprising nylon, adhesive, nylon, EVOH, nylon,adhesive and nylon blend, a heat sealable polymer. The nylon layers mayinclude two or more layers of nylon coextruded to form a single layer ofnylon. The film may include a layer of ionomer between the heat sealablepolymer and the adhesive layer. The film may include an outer layercomprising an anhydride modified polyolefin. Examples of such films aredisclosed in U.S. Pat. No. 6,942,927 to Shepard et al., which is herebyincorporated by reference herein.

While thermoformable films may retain flexibility after being shaped,certain films may also have sufficient rigidity after being formed toserve as packing trays. Such rigid trays often have flexible filmspeelably sealed to flanges extending from the top of the trays. Formaking deep trays, thermoforming techniques such as vacuum forming,pressure forming, plug assist or mechanical forming processes areuseful. To effectively soften the multilayer sheet so it can be easilythermoformed into containers having uniform sidewall thicknesses, thefilms are often preheated to a temperature between about 375° F. toabout 425° F. Examples of such trays and peelable film lids aredisclosed in U.S. Pat. No. 4,810,541 to Newman et al., which is herebyincorporated by reference herein.

Packing trays may also be made from composites of cardboards andextruded thermoformable laminate films, with film lids sealed to theflanges around the top of the tray. Examples of such trays are disclosedin U.S. Pat. No. 6,651,874 to Pedersen et al., which is herebyincorporated by reference herein. Such packages may be useful formodified atmosphere packaging (MAP) where the air in the sealed packageis replace by or supplemented with gas such as carbon monoxide. Inaccordance with the present invention, it will be understood that theabove forming films may be used by themselves or in combination withother film substrates, e.g., oriented polyethylene terephthalate, asnon-forming films. Non-limiting examples of various non-forming filmconfigurations which may be used as film lids include the following:

-   OPET (Exterior)/Tie/FOIL/Tie/PE (Interior)-   OPET (Exterior)/PVDC/Tie/PE or lonomer (Interior)-   OPET (Exterior)/Tie/PE/Tie/EVOH/Tie/Sealant (Interior)-   Metallized OPET (Exterior)/Tie/PE (Interior)-   Oriented PP (Exterior)/Tie/ PE/Tie/EVOH/Tie/Sealant (Interior)-   Biaxially Oriented Nylon (Exterior)/Tie/PE/Tie/EVOH/Tie/Sealant    (Interior)-   Biaxially Oriented Nylon (Exterior)/PVDC/Tie/ PE or lonomer    (Interior)    Food Packaging

In another embodiment, food packages are provided that comprise amyoglobin-containing fresh meat product. The food packages preferablyinclude a polymeric film comprising a blooming agent and an oxygenbarrier.

The fresh meat product can be any meat suitable for human consumptionthat contains a myoglobin-containing molecule. References to totalmyoglobin in a meat are intended to include any myoglobin-containingstructure, including any ligand present in the myoglobin structure(e.g., deoxymyoglobin, oxymyoglobin, metmyoglobin, carboxymyoglobin, andnitric oxide myoglobin). Preferably, the meat product contains a levelof myoglobin sufficient to provide or maintain a desirable appearance orcolor. Examples of suitable meat cuts include beef, veal, pork, mutton,lamb, poultry, chicken, turkey, duck, goose, game, fish and seafood. Theconcentration of myoglobin varies in different types of meat products,but preferably the myoglobin content of the meat product is high enoughto provide a desired color when about 50% of the myoglobin structures inthe meat are converted to a ligand binding state that produces thedesired color. Typically, beef contains about 3-10 mg of myoglobin pergram of meat, pork contains about 1-3 mg myoglobin per gram of meat, andchicken contains less than about 1 mg myoglobin per gram of meat. Forexample, the concentration of total myoglobin compounds in the meatproduct may be between about 0.1 mg and 25 mg of myoglobin compounds pergram of the meat product. Preferably, the concentration of totalmyoglobin compounds may be between about 3 and about 20 mg per gram offresh meat product. In other embodiments, the concentration of totalmyoglobin compounds may between about 1 and about 5 mg per gram of freshmeat product. In yet other embodiments, the concentration of totalmyoglobin compounds is at least 1 mg per gram of fresh meat product. Instill other embodiments, the concentration of total myoglobin compoundsis less than 1 mg per gram of fresh meat product.

The uncooked meat product is desirably a fresh meat product providedwithin a period of time postmortem to provide a desired level offreshness and safety. Preferably, a food product comprising myoglobin ispackaged less than 20 days post-mortem, more preferably less than 14,12, 10, 6, 5, 4, 3, 2, or 1 day. Typically, the food product is a freshmeat packaged between about 2 days and 14 days post-mortem, and morepreferably between about 2 days and about 12 days.

Typically, meat comprises moisture (water), protein and fat. Fresh meatcan include about 60% to about 80% moisture content, with lean meatstypically having higher moisture content. Fresh meat products such asground beef, chicken and pork often have a moisture content of about 68%to about 75%, depending on the fat content of the meat (meats withhigher fat contents tend to have lower moisture content and vice versa).Cured meats often have higher moisture content due to injection withwater-based preserving compounds. Sausage products may have lowermoisture content. For example, pork sausage may have a moisture contentof about 40% or higher. Preferably, the packaged meat product can have amoisture content of at least about 5%, 10%, 15%, 20%, 30%, 40%, 50%,60%, 70%, 80% or more.

The food package preferably includes a polymeric oxygen barrier filmcomprising blooming agent, but may also include a film in combinationwith a food product which has been surface coated with a myoglobinblooming agent prior to packaging. The food package may further comprisean oxygen barrier layer as part of the film forming the food package.The oxygen barrier layer may comprise any suitable material and in amultilayer embodiment is preferably positioned between the abuseresistant exterior layer and an interior food contact layer. An oxygenbarrier layer may be an ethylene vinyl alcohol copolymer (EVOH) or PVDC.The gas barrier layer of the food package is described above withreference to the multilayer packaging films. One or more tie layers mayalso be included. The tie layers of the food package are described abovewith reference to the multilayer packaging films.

Preferably, the food package is a case-ready meat product comprising afresh meat product that includes myogobin. Case-ready meat products canbe generally defined as fresh meat that is prepackaged and optionallyprelabeled at a centralized location and delivered to the retail marketprepared for final sale. Increasingly, meat products such as groundbeef, turkey and chicken products delivered to U.S. domesticsupermarkets for retail sale are delivered in case-ready packaging. Formany supermarkets, especially so-called “mega-grocery stores,”case-ready meat products provide not only cost savings in terms ofminimizing or eliminating on-site butchering and packaging, but alsoincreased sanitation and decreased incidence of product spoilage.

Product packaging that preserves the desirable color of meat, especiallyfresh meat, can promote the merchantability and appeal of the meatproduct for consumers. To meet the increasing demand for case-ready meatproducts, the case-ready meat product preferably provides apredetermined weight and/or volume of a common meat product, such aschicken breast and ground beef. The case-ready meat product can includea polymeric film to maintain freshness, such as a film as describedherein. The meat product may be provided fresh, frozen, hard chilled,thawed, enhanced, processed or cooked, and the films advantageouslyprovide protection at various temperatures. Selection of films forpackaging food products can include consideration of such criteria asbarrier properties, cost, durability, puncture resistance, flex-crackresistance, food packaging law compliance, e.g., United States Food &Drug Administration (FDA) approval, machinability, optical propertiessuch as gloss and haze, printability, sealability, shrinkability, shrinkforce, stiffness, and strength. Packaging that preserves desirable meatcoloration can promote the merchantability of meat products.

In another aspect, the packaged food product includes a fresh meatcontacting a thin plastic film comprising a myoglobin blooming agent ona food contact surface, stretched around a foam tray that supports theproduct. The film is preferably a multilayer film that is sufficientlynon-permeable to oxygen so that the color of the meat can be preservedin a desirable color (e.g., red) for more than about three days,preferably for 5, 7, 10, 15 or more days. Preferably, the meat productis packaged in vacuum containers such as heat shrinkable or non-heatshrinkable pouches or bags, formed pockets, trays or clam shells, whichare vacuum sealed and prevent oxygen contact with the meat until thepackage is opened. The vacuum container includes a food contact surfaceincluding the myoglobin blooming agent.

In prior art case ready applications, the meat product is sometimespackaged in a modified atmosphere package (“MAP”), wherein the meat ismaintained in a sealed pocket containing a headspace with an atmospherethat is different than ambient air. For example, a MAP can maintain redmeat in carbon dioxide, with very low oxygen content, e.g., in amultipack where the master package is subsequently opened and thecontained individual packages in oxygen permeable films are exposed tothe atmosphere thereby causing the meat to bloom red. Also, thepreferred color of fresh meat can be promoted and maintained using a MAPwith enriched oxygen content. Similarly, a MAP with small concentrationsof carbon monoxide (CO) can be used to cause and maintain a preferredred color of fresh meat. Methods of treating fresh meat with carbonmonoxide prior to packaging have also been developed for case readypackaging applications. The bright red CO-myoglobin complex is referredto as carboxymyoglobin. The presence of carbon monoxide can alsodisfavorably impact sales of CO-containing meat products amongconsumers.

It is contemplated that the present invention may be used in combinationwith MAP. For example, in a tray package where the film contacts asignificant portion, but not all, of the food product's viewablesurface, a CO containing atmosphere can be used to cause a desirablecolor on the food surface areas that do not make direct contact with thepackaging film. This embodiment may beneficially be used, e.g., incertain types of tray overwrap and tray packaging where the film maytypically be in contact with the top surface of the food but not in allplaces along the side or in tray or non-tray packages of irregularshaped items having gaps between adjacent meat surfaces, e.g., such asmay be found in products such as whole birds or shaped products such ascrown ribs for roasting.

The food packages typically comprise a multilayer polymeric film. Thefood packages preferably include one or more polyamide core layers incontact with the EVOH-polyamide multilayer oxygen barrier layer of thefirst embodiment. The food packages can include a three-layer oxygenbarrier formed from an EVOH layer in contact with a first polyamidelayer on one side and a second polyamide layer on the opposite side. Thefood package can also include a heat resistant layer, a sealant layerand one or more adhesive layers having any suitable composition, asdescribed with respect to the second embodiment.

The polyamide layers in contact with the EVOH barrier layer can compriseor consist essentially of a polyamide or polyamide blend compositiondescribed with respect to the first embodiment. Preferably, thepolyamide layers have the same composition as an exterior heat resistantlayer comprising a nylon blend composition.

Preferably, the heat resistant layer can comprise or consist essentiallyof a blend of an amorphous nylon copolymer, a low temperature polyamideand a high temperature polyamide. The heat resistant layer is preferablypositioned at or near the exterior surface of the packaging film, andcan be an exterior layer, but can also form a polyamide layer. In someembodiments, the food package can further comprise a sealant layerpositioned at or near the interior surface of the package, for exampleas an interior layer. The sealant layers of the food package aredescribed above with reference to the multilayer packaging films.

The sealant layer is preferably positioned at or near the interiorsurface of the package, for example as an interior layer. Adhesivelayers may also be included between a heat resistant exterior layer andthe first polyamide layer or between the sealant layer and the secondpolyamide layer. In some embodiments, the food package can be a cook-inpackage, preferably when the food package comprises a sealant layerformed from a material that is compatible with cooking conditions.

If desired, the food packages may be heat-shrinkable. The food packagespreferably include a multilayer oxygen barrier component, and if heatshrinkable, preferably have a total free shrink measured at 90° C. of atleast 30%, 40% or 50% in at least one of the machine direction ortransverse direction. The food packages preferably have a free shrink ofat least 30% at 90° C. in one direction, more preferably at least 30% intwo directions, where each direction is either a machine direction or atransverse direction. Even more preferably, the food packages have afree shrink of at least 40% in a first direction and at least 50% in asecond direction. The food packages are preferably biaxially oriented,heat-shrinkable, or both. Preferably, the packages have a total freeshrink at 90° C. of at least about 80%. For example, the food packagescan have a free shrink value at 90° C. between about 80% and about 120%at 90° C. In some embodiments, the food packages can have a total freeshrink at 90° C. of at least about 90%, more preferably at least about95%, still more preferably at least about 100% and even more preferablyat least about 105%.

Food packages preferably comprise at least one heat resistant layer cancomprise or consist essentially of a blend of an amorphous nyloncopolymer, a low temperature polyamide and a high temperature polyamide.The heat resistant layer can be positioned at or near the exteriorsurface of the packaging film, and can be an exterior layer. The heatresistant layer can be biaxially oriented. Some embodiments may providea five layer heat-shrinkable and heat resistant food package or pouchformed from multilayer coextruded films. Food packages can also beformed from seven layer which may be heat shrinkable or non-heatshrinkable and heat resistant coextruded films. In some embodiments, theheat-shrinkable food package can be a cook-in package, preferably whenthe food package does not comprise a sealant layer. “Cook-in” is theterm used to indicate a film or bag in which a foodstuff is pasteurizedor cooked. This film or bag is used to hold together, protect and/orform the shape of the foodstuff by a food processor (manufacturer)during the cooking or pasteurization process after which the film may beremoved (sometimes termed “stripped”), or may be left on as a protectivebarrier during shipping, and optionally even left on during retail sale.

Food packages formed from multilayer films having two to fourteen layersare contemplated herein, where each layer is selected from the groupconsisting of: layers comprising a heat resistant and nylon blendcomposition, adhesion layers, oxygen barrier layers, moisture barrierlayers, bulk layers and sealant layers. Preferably, the exterior surfacelayer comprises a nylon blend composition having an amorphous nyloncopolymer and a low temperature polyamide. Also preferably, the interiorsurface layer is a sealant layer.

Referring now to FIG. 5, a cross sectional schematic of a meatcontaining tray 50 is depicted. Tray 51 has a bottom 52 with integralside walls 52 a and 52 b supporting a retail cut of meat 53 such aspork. Film 54 seals the top of the tray 51 and provides a hermetic seal55a and 55b all along the continuous flanges of the sidewall 52 a, 52 b.The film 54 is either vacuum sealed or sealed in a modified atmospherewith the myoglobin blooming agent containing food contact surface 57 inintimate contact with meat surface 58. Meat side surfaces 59 a, 59 b arenot in contact with the food contact layer 57 but instead are exposed toan atmosphere 56 modified with a gas such as carbon monoxide. The trayhas an inside surface 60 which may also be coated with a myoglobinblooming agent to fix color on the meat bottom surface 61.

Referring now to FIG. 6, a top view of a package 62 depicts a myoglobincontaining food 63 such as a bone-in cut of meat on a substrate andcovered under a vacuum skin packaging film 64 having a myoglobinblooming agent coated food contact surface in contact with the meat. Thefilm is transparent to allow perception of the color and meat surfacecharacteristics.

Referring now to FIG. 7, a cross sectional schematic of a meatcontaining formed container 70 is depicted having a myoglobin containingcut of fresh meat 71 disposed in a thermoformed pocket 72 which is heatsealed to a non-oriented film 73 around the meat cut at heat seal 74 awhich is continuous and joins heat seal 74 b to form a hermetic vacuumpackage having a reduced oxygen atmosphere with intimate contact betweenthe myoglobin blooming agent containing surfaces of film 72 and 73.

Vacuum Skin Packaging

Vacuum skin packaging (VSP) is another process well known in the artthat uses a thermoplastic packaging material to enclose a product.Various apparatus and processes are described in U.S. Pat. Nos.3,835,618; 3,950,919 and Reissue 30,009, all issued to Perdue. Thevacuum skin packaging process is in one sense a type of thermoformingprocess in which an article to be packaged serves as the mold for thethermoform. An article may be placed on a support member, a card, eitherrigid or semi-rigid, or other bottom, and the supported article is thenpassed to a chamber where a top film is drawn upward against a heateddome and then draped over the article. The movement of the plastic topfilm is controlled by vacuum and or air pressure, and in a vacuum skinpackaging arrangement, the interior of the container is evacuated beforefinal sealing of the top film to the support. Thermoformable materialmay be used as both the top film and bottom support in conjunction withan intermediate support for products held on either side of the supportas shown for example in U.S. Pat. No. 3,966,045.

In vacuum skin packaging, a product to be packaged is placed on aproduct supporting member. The product serves as the mold for athermoformable polymeric film. The thermoformable film is formed aboutthe product by means of differential air pressure. However, the term“vacuum skin packaging” (hereinafter, “VSP”) refers to not only the factthat the thermoformable film is formed around the product by vacuum ordifferential air pressure, but also to the fact that the product ispackaged under vacuum, with the volume containing the product beingevacuated during the packaging.

Vacuum skin packaging processes generally use a vacuum chamber with anopen top. The product (on an impermeable backing board through whichvacuum is not drawn), is placed on a platform within the vacuum chamber.The top of the chamber is covered by a sheet of film which is clampedtightly against the chamber to form an air-tight closure. The chamber isevacuated while the film is heated to its forming and softeningtemperature. The platform is then raised to drive the product into thesoftened film, and air reintroduced into the chamber can be used aboutthe film to force it tightly around the product.

In vacuum skin packaging, it is also known to release the vacuum andallow ambient air into the chamber, after the chamber has been evacuatedand the product driven into the heat-softened film, or vice versa. Inthis manner, the thermoplastic film molds more or less over and againstthe product, since there is a vacuum inside the package, and ambient airpressure, or more than ambient air pressure, immediately outside of thepackage.

Vacuum skin packaging generally uses a rigid tray, such as made from athermoformable film, to support a product. The clear top film, such asmade from a thermoformable film, which may or may not be a biaxiallyoriented film, is formed or draped around the product during the vacuumpackaging procedures. The film forms a skin around the entire viewingsurface of the product. Preferably, the food contact layer of the cleartop film includes a blooming agent. Optionally, the tray may alsoinclude a blooming agent in the food contact layer. Examples of vacuumskin packaging trays, films and processes are disclosed in U.S. Pat. No.4,611,456 to Gillio-tos et al.; U.S. Pat. No. 5,846,582 to Mayfield etal.; and in U.S. Pat. No. 5,916,613 to Stockley ll, which are herebyincorporated by reference herein.

Method of Packaging

In another aspect of the invention, methods of packaging amyoglobin-containing food product are provided. In an embodiment of theinvention, a method of manufacturing a vacuum package of fresh meat maybe provided which comprises: supplying a container comprising a filmhaving a layer comprising a myoglobin blooming agent and wherein thefilm is substantially impermeable to oxygen; placing a retail cut offresh meat within the container; removing the atmosphere within thecontainer; causing a transparent portion of the film to make directcontact with at least a portion of the meat surface; hermeticallysealing the container to enclose the fresh meat and prevent contact ofoxygen from outside the container therewith; providing a compact packagehaving a sufficiently reduced internal oxygen level to promote a meatsurface favoring deoxymyoglobin or metmyoglobin and the correspondingpurple and brown colorations associated therewith over formation ofoxymyoglobin; and storing the package under refrigeration conditions fora sufficient time to permit the reducing activity of the enclosed meatto favor nitroxymyoglobin formation on the meat surface to an extentwhereby a corresponding red color associated therewith is formed toproduce a visibly red meat surface.

Variations of the above embodiment may utilize the wide selection ofMBAs, polymers, films, attributes and parameters disclosed herein aswill be recognized by one skilled in the art in view of the presentteaching.

The meat product may be packaged in a suitable food package and/orpackaging film, such as the packages and films described herein.Preferably, the meat product is contacted by the myoglobin bloomingagent containing food contact surface of the packaging. The myoglobinblooming agent (MBA) preferably will contact the meat surface in anamount sufficient to produce a desired red color which preferably doesnot penetrate to an undesirable depth of the food thickness underreduced oxygen conditions (this color may take awhile to develop e.g. 1to 5 days). Beneficially, the MBA may be present on the film foodcontact surface (or on the myoglobin food surface) in an amount of fromabout 0.05 to 3 to 5 to 10 μmoles/in² and in increments of 0.1 μmolethereof. Greater or lesser amounts of MBA may be used and the colorintensity may thereby be varied depending upon the relative presence orabsence of myoglobin. The food contact layer preferably has betweenabout 0.00 mg/in² and about 0.900 mg/in² of a myoglobin blooming agentsuch as NaNO₂. Also the packaging should maintain the food product in areduced oxygen package environment having a reduced gaseous oxygenpartial pressure. The reduced oxygen package may comprise an oxygenbarrier layer having an oxygen transmission rate of less than about 310,200, 100, 75, 50, 40, 30, 20, 10, 5 or 3 cm³/m²/24 hours measured at 0%relative humidity and 23° C. Preferably, the oxygen barrier layer has anoxygen transmission rate of less than about 310 cm³/m²/24 hours measuredat 0% relative humidity and 23° C., more preferably less than about 75cm³/m²/24 hours, and most preferably less than about 20 cm³/m²/24 hours.It may be further desirable to bring the packaging with the food productenclosed therein to a temperature of about 4° C. (40° F.) or higher tofacilitate bloom, after which the temperature may be adjusted to thedesired optimum temperature for storage, transit or display.

In many packaging applications, such as vacuum packaging, heat sealablefood packaging films are desirable. Such bags and pouches can be madewith heat sealable layers. A typical food packaging pouch can includethree sides heat sealed by the pouch manufacturer leaving one open sideto allow product insertion. Flexible food package containers such asbags or pouches may be made by transversely cutting tubular stock ofmonolayer or multilayer film and cutting off the tube portion containingthe sealed end; by making multiple spaced apart transverse seals ontubular stock and cutting open the side of the tube; by superimposingflat sheets of film and sealing on three sides; or by folding a flatsheet and sealing on two sides. A processor may then insert e.g. fresh,frozen, hard chilled, thawed, raw, enhanced, cured or processed meat,ham, poultry, primal or subprimal meat cuts, ground beef, or othermyoglobin containing products, making a final seal to hermeticallyenclose the product in the bag. This final seal preferably follows gasevacuation (e.g., by vacuum removal). Flexible food packaging containerssuch as bags or pouches can be made by transversely sealing tubularstock of monolayer or multilayer film and cutting off the tube portioncontaining the sealed end; by making two spaced apart transverse sealson tubular stock and cutting open the side of the tube; by superimposingflat sheets of film and sealing on three sides; or by folding a flatsheet and sealing two sides. The final seal after insertion of a foodproduct may be a clip, but is usually a heat seal similar to the initialseals produced by the bag manufacturer although the actual heat sealingequipment may vary. Hot bar and impulse sealers are commonly used tomake heat seals.

The food packaging film may also be used in embodiments employing trayse.g. as a lidding film or tray overwrap. Equipment such as tray sealersthat are made by Ossid Corporation of Rocky Mount, North Carolina,U.S.A. or ULMA Packaging, Inc. of Woodstock, Georgia, U.S.A., may beused to package poultry such as chicken or other meats. Tray packagingmay optionally involve replacement of the gaseous environment within thepackage by one or more gases to provide some advantage such as to assistproduct preservation, but to enjoy preferred benefits of the presentinvention at least a portion of the oxygen barrier film should be incontact with a food surface under reduced oxygen conditions to fix colorin that contact area in a manner where a consumer or potential purchasermay view the color fixed meat surface through a transparent portion ofthe film.

Suitably at least 10%, preferably at least 20% and more preferably atleast 30% or 50% or more of the surface of the oxygen barrier film istransparent to allow visual perception of food color therethrough afterpackaging. Meats having a bright red color are believed to be morevisible, and have greater definition to distinguish the meat's physicaltopography, texture, and color variation e.g. such as that found inmarbling. It is further believed, without wishing to be bound by thebelief, that the whites of meat components such as fats, skin and whitemuscle fibers are enhanced by having proximate myoglobin bound bymyoglobin blooming agents which fix a bright red color as opposed topurplish, bluish or brownish colors. Thus, the whites appear whiter inpoultry and other meats including beef and pork. This in turn causesconsumers to have a perception of greater clarity of the meat surfacewhich increases consumer confidence in their purchase over meats havingless visible surface characteristics.

EXAMPLES

The following are examples and comparative examples.

Experimental results and reported properties of the following examplesare based on the following test methods or substantially similar testmethods unless noted otherwise.

Oxygen Gas Transmission Rate (O₂ GTR): ASTM D-3985-81

Water Vapor Transmission Rate (WVTR): ASTM F 1249-90

Gauge: ASTM D-2103

Melt Index: ASTM D-1238, Condition E (190° C.) (except for propene-based(>50% C₃ content) polymers tested at Condition TL (230° C.))

Melting point: ASTM D-3418, DSC with 5° C./min heating rate

Shrinkage Values: Shrinkage values are defined to be values obtained bymeasuring unrestrained shrink of a 10 cm square sample immersed in waterat 90° C. (or the indicated temperature if different) for five seconds.Four test specimens are cut from a given sample of the film to betested. The specimens are cut into squares of 10 cm length in themachine direction by 10 cm length in the transverse direction. Eachspecimen is completely immersed for 5 seconds in a 90° C. (or theindicated temperature if different) water bath. The specimen is thenremoved from the bath and the distance between the ends of the shrunkenspecimen is measured for both the MD and TD directions. The differencein the measured distance for the shrunken specimen and the original 10cm side is multiplied by ten to obtain the percent of shrinkage for thespecimen in each direction. The shrinkage of four specimens is averagedfor the MD shrinkage value of the given film sample, and the shrinkagefor the four specimens is averaged for the TD shrinkage value. As usedherein the term “heat shrinkable film at 90° C.” means a film having anunrestrained shrinkage value of at least 10% in at least one direction.

Shrink Force: The shrink force of a film is that force or stressrequired to prevent shrinkage of the film and is determined from filmsamples taken from each film. Four film samples are cut 1″ (2.54 cm)wide by 7″ (17.8 cm) long in the machine direction and 1″ (2.54 cm) wideby 7″ (17.8 cm) long in the traverse direction. The average thickness ofthe film samples was determined and recorded. Each film sample is thensecured between the two clamps spaced 10 cm apart. One clamp is in afixed position and the other is connected to a strain gauge transducer.The secured film sample and clamps are then immersed in a silicone oilbath maintained at a constant, elevated temperature for a period of fiveseconds. During this time, the force in grams manifested by the shrinktension of the film at the elevated temperature is recorded. At the endof this time, the film sample is removed from the bath and allowed tocool to room temperature whereupon the force in grams at roomtemperature is also recorded. The shrink force for the film sample isthen determined from the following equation wherein the results areobtained in grams per mil of film thickness (g/mil):

Shrink Force (g/mil)=F/T wherein F is the force in grams and T is theaverage thickness of the film samples in mils.

Other useful tests are provided by the following references, which areincorporated herein in their entirety: U.S. patent application Ser. No.09/652,591 entitled “Irradiated Biaxially Oriented Film,” by ScottIdlas; and U.S. Pat. Nos. 6,777,046 and 5,759,648.

Provided below are non-limiting examples of the compositions, films andpackages disclosed herein. In all the following examples, unlessotherwise indicated, the film compositions are produced generallyutilizing the apparatus and method described in U.S. Pat. No. 3,456,044(Pahike), which describes a coextrusion type of double bubble method,and in further accordance with the detailed description above. Allpercentages are by weight unless indicated otherwise.

Single-layer and multilayer tubular films are made by a biaxialstretching orientation process. Films of five or more layers are alsocontemplated. The inventive multilayer films may include additionallayers or polymers to add or modify various properties of the desiredfilm such as heat sealability, interlayer adhesion, food surfaceadhesion, shrinkability, shrink force, wrinkle resistance, punctureresistance, printability, toughness, gas or water barrier properties,abrasion resistance and optical properties such as gloss, haze, freedomfrom lines, streaks or gels. These layers may be formed by any suitablemethod including coextrusion, extrusion coating and lamination.

Example 1

A solution of a desired myoglobin blooming agent (MBA) such as describedabove is prepared by dissolving a suitable amount of the blooming agentin a solvent. A suitable concentration of a blooming agent isapproximately 0.60 moles of blooming agent in 60 g of solvent. Thesolution is made at room temperature by gently agitating the solvenVMBAmixture.

Dow ATTANE® 4201-G VLDPE (obtained from Dow Chemical Company, Midland,Mich.) is loaded into the hopper of a gravimetric dosing unit that ispositioned to feed the polymer into the main feed port of an APVExtrusion Systems MP 2050 50 mm corotating twin screw extruder. Thefeeder is configured to dose the ATTANE at a rate of 41 kg/h. The mixingelements of the twin screw extruder are arranged in a fashion thatallows for feeding and melting of the VLDPE, injection and mixing of thesolvent/MBA solution, removal of the solvent, pressurization of a dieand formation of continuous strands of a homogeneous VLDPE/MBA blend.

The twin screw extruder is electrically heated so that the feed zone isat 200° F. and the rest of the extruder at 330° F. When the extruderzones achieve the intended temperatures, the drive motor is engaged torotate the extruder screws at about 578 RPM. The ATTANE VLDPE is dosedinto the primary feed port at 41 kg/h. Once a stable, homogeneousextrudate is achieved, the solvenVMBA mixture is injected into themolten VLDPE at an injection port. A gear pump is used to deliver theblooming agent/solvent solution to the injection port. The injectionpoint is placed in a section of the extruder configured to have highfree volume and low pressure. The rate of delivery of the solution iscalculated by the time change in mass of the solventblooming agentmixture. The intended concentration of 5% is achieved by adjusting thepump speed. A suitable pump speed is about 33 RPM. The solvent/MBAdelivery rate is preferably about 5.4 kg/h.

The mixing elements of the extruder are arranged in a fashion such thatthe liquid solvent/MBA solution is prevented from moving upstream to theprimary feed port. Full bore orifice plugs are used to prevent theunwanted upstream migration.

Following injection, the solvent/MBA solution rapidly increases intemperature. The solvent fraction of the solution evaporates andeventually boils. The resultant solvent escapes through an atmosphericpressure vent port. Some solvent may also escape through the primaryfeed port. Following a mixing section, the VLDPE/MBA blend moves into apressurization section and finally, into an eight-hole strand die. Uponexiting the die, the resultant continuous strands are cooled in a waterbath. At the exit of the water bath, an air knife removes some of themoisture clinging to the surface of the stands. After leaving theinfluence of the air knife, the strands are cut into discrete pellets bya rotating knife-style pelletizer. These pellets are subsequently driedin a convection oven at about 50° C,, packed in aluminum foil containingbags and stored for use and referred to as masterbatch pellets.Non-limiting examples of various masterbatch preparation techniques aredescribed in co-pending U.S. patent application Ser. No. 11/408,221,entitled “Process for Introducing an Additive into a Polymer Melt” byNelson et al., which is hereby incorporated by reference herein.

Films are prepared from the masterbatch pellets. The loading level ofthe masterbatch pellets is varied to produce VLDPE films with aneffective blooming agent concentration, and packages are prepared usingthe film as an inner layer. Food products, in particular, meat products,are vacuum packaged within the packages and observed over a period oftime.

Example 2

Masterbatch pellets from Example 1 are used with base polymer Dow ATTANE4201 VLDPE resin to make the inner layer of a thermoformable multilayerfilm. The film has the layers of 85% nylon 6-15% nylon 61/6T (11 weight%)/tie (20 weight %)/85% nylon 6-15% nylon 61/6T (8.5 weight %)/EVOH(9.4 weight %)/85% nylon 6-15% nylon 61/6T (8.5 weight %)/tie (20 weight%)/70% VLDPE-30% Masterbatch (22.6 weight %). The film is made in asingle-bubble process to make a nonoriented thermoformable film.

Example 3a, 3b and 3c

A steer was slaughtered and three days postmortem, the meat therefromwas formed into ground chuck. Approximately five pounds of this groundchuck were portioned into vacuum pouches and the meat flattened to 0.75inch thickness. After 7 days of refrigerated storage the meat was cutinto 2.5 by 3.5 inch rectangular samples. For Example 3a, a 300 mgdietary tablet produced by Vitamin World containing 100 mg of nicotinicacid in combination with dicalcium phosphate, cellulose, vegetablestearic acid, silica and vegetable magnesium stearate was placed on oneof the meat samples, and then subsequently, skin packed on a MultivacT200 machine using a polyolefin based VSP film having an EVOH oxygenbarrier layer and a polyethylene food contact layer. The bloomed colorof red meat began proliferating from the meat closest to the tabletafter 24 hours of refrigerated storage.

For Example 3b, a second rectangular formed sample of ground chuck wassprayed with an aqueous niacin solution and packaged as described inExample 3a. The niacin solution was obtained by dissolving a similarniacin tablet into water. A bloomed red color developed on the surfaceof the meat sample. However the intensity of the red color was less thanthat which formed around the tablet.

For Example 3c, a control example was constructed by packaging a thirdsample of formed ground beef as described above in Example 3a butwithout adding niacin. The color on the surface of the sample remainedpurple without formation of the red color that was observed in Examples3a and 3b.

All three packages made in Examples 3a, 3b and 3c were opened andexamined 15 days after packaging. Upon opening the packages, the colorof the meat in each package bloomed to a uniform red color. Cooking onan outdoor gas fired grill produced nondistinguishable results for thethree examples. The internal color of both treated and untreated sampleshad a pink cast. No persistent pinking was observed on the niacintreated meat.

Example 4a, 4b and 4c

Lean chuck containing approximately 5% visual fat was ground 4 daysafter slaughter. The ground meat was portioned into flexible oxygenbarrier bags and vacuum packaged on a Koch chamber machine. The color ofthe meat turned from red to a dark purple within 4 hours. For Example4a, after 24 hours of refrigerated storage, one of the vacuum packagesof ground lean beef was opened and niacin was mixed with a portion ofthe meat to produce ground beef containing 0.025 weight % of niacin.This mixture was then placed on a white polypropylene oxygen barriertray containing an EVOH barrier layer. Similarly, for Example 4b,another portion of the packaged meat was opened and placed into the sametype of tray without any niacin addition. Both trays of ground chuckwere vacuum skin packaged on a Multivac T200 machine with an oxygenbarrier vacuum skin packaging (VSP) film having an EVOH barrier. ForExample 3c, another portion of packaged meat was opened and placed ontoa tray without any added niacin. The tray was then packaged on theMultivac T200 machine with a VSP film containing a sealant with 2.0weight % sodium nitrite. After 24 hours of refrigerated storage, theniacin-treated meat sample, Example 4a, had bloomed to the preferred redcolor whereas the untreated meat sample, Example 4b, exhibited a dullpurple color characteristic of vacuum packaged fresh meat. The meat onthe third tray with the nitrite containing film, Example 4c, had turneda grayish purple during the initial 24 hours after which time the colorbloomed to the bright red color.

The color of the niacin-treated meat was darker than the meat in thepackage with the nitrite containing film. The bottom side and the centerparts of the niacin-treated meat were of the same deep red color as thesurface. The red scolor of the meat in the nitrite containing filmpenetrated about 1/16^(th) to ⅛^(th) inch into the surface of the meat.

After 1 week of refrigerated storage, all three meat samples wereunpackaged. The meat samples were then placed on an outdoor gas firedgrill. They were slowly cooked at 200-250° F. for approximately 45minutes with turning every 5-10 minutes so as to achieve a well donelevel of cooking. The color of the cooked surfaces and the internalportions of the niacin-treated beef packaged with the oxygen barrier VSPfilm and the untreated beef packaged with the oxygen barrier VSP filmwere the same. A red color persisted on the top viewing film contactsurface of the beef containing no added niacin which was packaged withthe nitrite containing film, Example 4c, at the same depth ofpenetration as was observed in the raw product. The color of theopposite surface and the center portion of this sample was the same asthe control, Example 4b, and the niacin treated sample, Example 4a.

Example 5

Nicotinic acid powder (obtained from Sigma Aldrich Chemical Company,Milwaukee, Wis.) is blended with Dow ATTANE® 4203 VLDPE pellets (0.5dg/min; 0.912 g/cm³; ethylene/octene copolymer; obtained from DowChemical Company, Midland, Mich.) by tumble blending until the powderuniformly coats the surfaces of the pellets. The quantities are selectedsuch that the nicotinic acid content is 5% by weight (14.25 kg of VLDPEand 0.75 kg of nicotinic acid). The blend is loaded into the hopper of agravimetric dosing unit positioned to feed the polymer into the mainfeed port of an APV Extrusion Systems MP 2050 50 mm corotating twinscrew extruder. The feeder is configured to dose the nicotinic acidNLDPEblend at a rate of 36 kg/h. The mixing elements of the twin screwextruder are arranged in a fashion that accommodates feeding of thenicotinic acidNLDPE blend, intensively mixing the nicotinic acid intothe VLDPE, pressurization of a die and formation of continuous strandsof the homogeneous blend.

The twin screw extruder is electrically heated so that the feed zone isat about 200° F., and the rest of the extruder at about 320° F. Thenicotinic acidNLDPE tumble blend is dosed into the primary feed port atabout 36 kg/h. Once a stable, homogeneous extrudate is achieved,continuous strands are cooled by transport through a water bath. At theexit of the water bath, an air knife removes some of the moistureclinging to the surface of the stands. After leaving the influence ofthe air knife, the strands are cut into discrete pellets by a rotatingknife-style pelletizer. The resultant pellets are somewhat tan in color.Over time, a powdery build-up is noted at the exit of each of the dieholes.

Example 6

Example 5 is repeated except that nicotinamide (obtained from SigmaAldrich Chemical Company, Milwaukee, Wis.) is substituted for nicotinicacid. It is observed that the resultant pellets are brown.

Example 7

Example 6 is repeated except that the rotation rate of the extruderscrews is reduced to about 200 RPM. The color of the pellets is a verylight tan and they exhibit very glossy surfaces. The strands are stableand manufacturing efficiency is much improved versus Example 6.

Example 8

Example 5 is repeated except that the rotation rate of the extruderscrews is reduced to about 200 RPM. As in Example 7, the color of thepellets is much lighter. The rate of accumulation of a powdery build-uparound the die holes is substantially slower than the rate observed inExample 5.

The MBA containing resins of Examples 5-8 may all be used to formcontainers suitable for packaging myoglobin containing food to maintaina desirable surface color therein.

Films, bags and packages may also employ combinations of characteristicsas described in one or more embodiments.

The above examples are illustrative only, and should not be interpretedas limiting since further modifications of the disclosed embodimentswill be apparent to those skilled in the art in view of this teaching.All such modifications are deemed to be within the scope of theembodiments disclosed herein.

1. A food packaging article having an interior surface and an exteriorsurface, the article comprising: a food contact layer comprising amyoglobin blooming agent, wherein the myoglobin blooming agent isselected from the group consisting of nitric oxide donating compounds,nitrogen heterocycles, and sulfur monoxide donating compounds; and anoxygen barrier layer.
 2. The article of claim 1, wherein the myoglobinblooming agent is a nitric oxide donating compound selected from thegroup consisting of inorganic nitrates, inorganic nitrites,nitrosodisulfonates, transition metal/nitroso complexes, organicnitrates, organic nitrites, organic nitro compounds, organic nitrosocompounds, O-nitrosylated compounds, S-nitrosylated compounds, nonoatecompounds, furoxans, oxatriazole-5-imines, sydnonimines, oximes andcombinations thereof.
 3. The article of claim 1, wherein the myoglobinblooming agent is a sulfur monoxide donating compounds.
 4. The articleof claim 1, wherein the myoglobin blooming agent is a nitrogenheterocycle selected from the group consisting of pyridines, pyrazines,pyrimidines, imidazoles, purines, triazines, and combinations, thereof.5. The article of claim 1, wherein the myoglobin blooming agent is anitrogen heterocycle selected from the group consisting of nicotinicacids, salts or esters of nicotinic acid, nicotinamides, salts or estersof nicotinamide and combinations thereof.
 6. The article of claim 1,wherein both the food contact layer and the oxygen barrier layer are thesame layer.
 7. The article of claim 1, wherein the article is amonolayer film, a multilayer film, a monolayer sheet, a multilayer sheetor a combination thereof.
 8. The article of claim 1, wherein the articleis a monolayer film or a multilayer film each having a thickness of lessthan 10 mil.
 9. The article of claim 1, wherein the article is amonolayer sheet or a multilayer sheet each having a thickness of atleast 10 mil.
 10. The article of claim 1, wherein the article is amonolayer sheet or a multilayer sheet each having a thickness of between10 mil and 50 mil.
 11. The article of claim 1, wherein the article is amonolayer sheet or a multilayer sheet each having a thickness of between10 mil and 30 mil.
 12. The article of claim 1, wherein the oxygenbarrier layer comprises PVDC, EVOH, polyamide, nanocomposite, polyester,metal foil, metallized film, metal-oxide coated film, rubber modifiedacrylonitrile methyl acrylate copolymer or combination thereof.
 13. Thearticle of claim 1, wherein the film has an oxygen transmission rate ofless than 310 cm3/m2/24 hours measured at 0% relative humidity and 23°C.
 14. The article of claim 1, wherein the article has an oxygentransmission rate of less than about 75 cm³/m²/24 hours measured at 0%relative humidity and 23° C.
 15. The article of claim 1, wherein thearticle has an oxygen transmission rate of less than 20.0 cm³/m²/24hours measured at 0% relative humidity and 23° C.
 16. The article ofclaim 1, wherein the article further comprises an exterior surfacelayer, and wherein the oxygen barrier layer is positioned between thefood contact layer and the exterior surface layer.
 17. The article ofclaim 16, wherein the article comprises at least five polymeric layers,and has a first tie layer positioned between the food contact layer andoxygen barrier layer, and a second tie layer positioned between theoxygen barrier layer and the exterior surface layer.
 18. The article ofclaim 16, wherein the exterior surface layer comprises polyolefin,polyamide, polyester, polystyrene or blend thereof.
 19. The article ofclaim 1, wherein the food contact layer comprises cellulose.
 20. Thearticle of claim 1, wherein the food contact layer is non-woven.
 21. Thearticle of claim 1, wherein the food contact layer is selected from thegroup consisting of polyolefin, polyester, polystyrene or blendsthereof.
 22. The article of claim 21, wherein the polyester is selectedfrom the group consisting of homopolymers or copolymers of polyethyleneterephthalate, polylactic acid and blends thereof.
 23. The article ofclaim 1, wherein at least one layer of the article is crosslinked. 24.The article of claim 16, wherein at least one layer of the article isirradiatively crosslinked.
 25. The article of claim 1, furthercomprising at least one additional layer of a polyamide, a polyester, apolyethylene, a polypropylene, a polybutylene, a polystyrene, apolycarbonate, a cyclic olefin copolymer, a polyurethane, apolyacrylamide, an anhydride-modified polymer, an acrylate-modifiedpolymer, or blends thereof.
 26. The article of claim 1, wherein the foodcontact layer further comprises at least one of an antioxidant, a slipagent, an antiblock agent, a colorant, a flavorant, an odorant, anorganoleptic agent, a coefficient of friction modifying agent, alubricant, a surfactant, an encapsulating agent, an oxygen scavenger, apH modifying agent, a film forming agent, an emulsifier, apolyphosphate, a humectant, a drying agent, an antimicrobial agent, achelating agent, a binder, a starch, a polysaccharide or a combinationthereof.
 27. The article of claim 1, wherein the food contact layercomprises between about 0.10 weight % and about 5.0 weight % of themyoglobin blooming agent.
 28. The article of claim 1, wherein the foodcontact layer comprises at least about 0.10 weight % and less than 2.0weight % of the myoglobin blooming agent.
 29. The article of claim 1,wherein the food contact layer comprises between about 0.75 weight % toabout 1.75 weight % of the myoglobin blooming agent.
 30. The article ofclaim 1, wherein the food contact layer has a food contact surfacecomprising between about 0.01 to about 10 μmole/inch² of the myoglobinblooming agent.
 31. The article of claim 1, wherein the food contactlayer has a food contact surface comprising at least 0.1 mg/inch² of themyoglobin blooming agent.
 32. The article of claim 1, wherein the foodcontact layer has a food contact surface comprising less than 0.25mg/inch² of the myoglobin blooming agent.
 33. The article of claim 1,wherein the food contact layer comprises a heat sealable polymer. 34.The article of claim 1, wherein the food contact layer comprises a heatsealable polymer selected from the group of polyolefin, polyethylene,very low density polyethylene (VLDPE), linear low density polyethylene(LLDPE), low density polyethylene (LDPE), high density polyethylene(HDPE), ethylene alpha—olefin copolymer, polypropylene (PP),polybutylene (PB), ionomer, polyester, ethylene vinyl acetate copolymer(EVA), ethylene methyl acrylate copolymer (EMA), ethylene butyl acrylatecopolymer (EBA), ethylene ethyl acrylate copolymer (EEA), ethyleneacrylic acid copolymer (EM), ethylene methacrylic acid copolymer (EMM)and combinations thereof.
 35. The article of claim 1, wherein at least10% of the article is transparent.
 36. The article of claim 1, whereinthe article has a gloss value of at least 70 at 45°.
 37. A food packagecomprising: a myoglobin-containing food product having a water contentof at least 5 weight %; and a container comprising a polymeric filmhaving an oxygen barrier polymeric layer and a food contact layercomprising a myoglobin blooming agent selected from the group consistingof nitric oxide donating compounds, nitrogen heterocycles, and sulfurmonoxide donating compounds; and the food contact layer has a foodcontact surface, at least a portion of which is in contact with at leasta portion of a surface of the myoglobin-containing food product.
 38. Thefood package of claim 37, wherein the food contact layer comprises themyoglobin blooming agent as a first myoglobin blooming agent; andwherein the food product further comprises a second myoglobin bloomingagent comprising a carbon monoxide donating compound.
 39. The foodpackage of claim 37, wherein the container encloses themyoglobin-containing food product in a reduced oxygen environment. 40.The food package of claim 37, wherein the myoglobin blooming agent is anitric oxide donating compound selected from the group consisting ofinorganic nitrates, inorganic nitrites, nitrosodisulfonates, transitionmetal/nitroso complexes, organic nitrates, organic nitrites, organicnitro compounds, organic nitroso compounds, O-nitrosylated compounds,S-nitrosylated compounds, nonoate compounds, furoxans,oxatriazole-5-imines, sydnonimines, oximes and combinations thereof. 41.The food package of claim 37, wherein the myoglobin blooming agent is asulfur monoxide donating compound.
 42. The food package of claim 37,wherein the myoglobin blooming agent is a nitrogen heterocycle selectedfrom the group consisting of pyridines, pyrazines, pyrimidines,imidazoles, purines, triazines, and combinations thereof.
 43. The foodpackage of claim 37, wherein the myoglobin blooming agent is a nitrogenheterocycle selected from the group consisting of nicotinic acids, saltsor esters of nicotinic acid, nicotinamides, salts or esters ofnicotinamide and combinations thereof.
 44. The food package of claim 37,wherein the myoglobin-containing food product is a fresh meat productmaintained in a reduced oxygen environment.
 45. The food package ofclaim 37, wherein the myoglobin-containing food product is a fresh meatproduct maintained in a vacuum.
 46. The food package of claim 37,wherein at least a portion of the food contact layer is transparent andin contact with the myoglobin-containing food product.
 47. The foodpackage of claim 37, wherein the container further comprises a tray. 48.The food package of claim 47, wherein at least a portion of themyoglobin-containing food product is maintained in contact with amodified atmosphere having an elevated level of carbon monoxide, carbondioxide, nitrogen, an oxide of nitrogen, or mixtures thereof relative tothe atmosphere outside the container.
 49. The food package of claim 37,wherein the myoglobin blooming agent is nongaseous.
 50. The food packageof claim 37, wherein the food contact surface comprises between about0.01 to about 10 μmole/inch² of the myoglobin blooming agent.
 51. Thefood package of claim 37, wherein the myoglobin-containing food productcomprises between about 0.1 to about 25 mg of myoglobin per gram of foodproduct.
 52. The food package of claim 37, wherein themyoglobin-containing food product comprises between about 3 to about 20mg of myoglobin per gram of the myoglobin-containing food product. 53.The food package of claim 37, wherein the myoglobin-containing foodproduct comprises between about 1 to about 5 mg of myoglobin per gram ofthe myoglobin-containing food product.
 54. The food package of claim 37,wherein the myoglobin-containing food product comprises less than about1 mg of myoglobin per gram of the myoglobin-containing food product. 55.The food package of claim 37, wherein the myoglobin-containing foodproduct comprises at least 1 mg myoglobin per gram of food product. 56.The food package of claim 37, wherein the myoglobin-containing foodproduct is a fresh meat product.
 57. The food package of claim 37,wherein the myoglobin-containing food product is a fresh meat productselected from the group consisting of beef, veal, pork, mutton, lamb,poultry, chicken, turkey, duck, goose, game, fish, and seafood.
 58. Thefood package of claim 37, wherein the myoglobin-containing food productis a fresh meat product selected from the group consisting of primal,subprimal, retail cut, comminuted, ground and combinations thereof. 59.The food package of claim 37, wherein the myoglobin-containing foodproduct is fresh, frozen, hard chilled, or thawed.
 60. The food packageof claim 37, wherein the film has an oxygen transmission rate of lessthan about 310 cm³/m²/24 hours measured at 0% relative humidity and 23°C.
 61. The food package of claim 37, wherein the film has an oxygentransmission rate of less than about 20 cm³/m²/24 hours measured at 0%relative humidity and 23° C.
 62. The food package of claim 37, whereinthe package comprises a pouch, bag, casing, overwrapped tray, formshrink package, vacuum skin package, flow wrap package, thermoformedpackage or a combination thereof.
 63. The food package of claim 37,wherein the package is hermetically sealed.
 64. The food package ofclaim 37, wherein the food contact layer and the oxygen barrier layerare the same layer
 65. The food package of claim 37, wherein the foodcontact layer has a uniform distribution of myoglobin blooming agent ona food contact surface of the food contact layer.
 66. The food packageof claim 37, wherein the food contact layer comprises between about 0.1weight % to about 5.0 weight % of a myoglobin blooming agentincorporated therein.
 67. The food package of claim 37, wherein the foodcontact layer comprises at least about 0.1 weight % of a myoglobinblooming agent incorporated therein.
 68. The food package of claim 37,wherein the food contact layer comprises less than 2.0 weight % of amyoglobin blooming agent incorporated therein.
 69. The food package ofclaim 37, wherein the food contact layer comprises between about 0.75weight % to about 1.75 weight % of the myoglobin blooming agent.
 70. Thefood package of claim 37, wherein the myoglobin blooming agent ispresent in an amount sufficient to cause a food surface of themyoglobin-containing food product to have a visible red hue at least 10days after hermetically sealing the myoglobin-containing food product ina vacuum environment.
 71. The food package of claim 37, wherein themyoglobin-containing food product is packaged less than 20 dayspost-mortem.
 72. The food package of claim 37, wherein themyoglobin-containing food product is packaged less than 12 dayspost-mortem.
 73. The food package of claim 37, wherein themyoglobin-containing food product is packaged less than 48 hourspost-mortem.
 74. The food package of claim 37, wherein themyoglobin-containing food product has a water content of at least 40weight %.
 75. The food package of claim 37, wherein themyoglobin-containing food product has a water content of at least 60weight %.
 76. The food package of claim 37, wherein themyoglobin-containing food product has a sodium chloride content of lessthan 2.0 weight %.
 77. The food package of claim 37, wherein themyoglobin-containing food product has a sodium chloride content lessthan or equal to 1.0 weight %.
 78. A method of promoting a desirablecolor on the surface of a myoglobin-containing fresh meat productcomprising the steps of: supplying a container comprising a polymericfilm having an oxygen barrier layer and a food contact layer; providinga myoglobin-containing fresh meat product having a water content of atleast 5 weight %; and contacting the myoglobin-containing fresh meatproduct with a myoglobin blooming agent selected from the groupconsisting of nitric oxide donating compounds, nitrogen heterocycles,and sulfur monoxide donating compounds, to produce themyoglobin-containing fresh meat product comprising less than 1 weight %sodium chloride.
 79. The method of claim 78, wherein themyoglobin-containing fresh meat product comprises less than 0.5 weight %sodium chloride.
 80. The method of claim 78, wherein themyoglobin-containing fresh meat product comprises less than 50 ppm ofnitrite, nitrate or combinations thereof.
 81. The method of claim 78,wherein the myoglobin blooming agent is a nitric oxide donating compoundselected from the group consisting of inorganic nitrates, inorganicnitrites, nitrosodisulfonates, transition metal/nitroso complexes,organic nitrates, organic nitrites, organic nitro compounds, organicnitroso compounds, O-nitrosylated compounds, S-nitrosylated compounds,nonoate compounds, furoxans, oxatriazole-5-imines, sydnonimines, oximesand combinations thereof.
 82. The method of claim 78, wherein themyoglobin blooming agent is a sulfur monoxide donating compound.
 83. Themethod of claim 78, wherein the myoglobin blooming agent is a nitrogenheterocycle selected from the group consisting of pyridines, pyrazines,pyrimidines, imidazoles, purines, triazines, and combinations thereof.84. The method of claim 78, wherein the myoglobin blooming agent is anitrogen heterocycle selected from the group consisting of nicotinicacids, salts or esters of nicotinic acid, nicotinamides, salts or estersof nicotinamide and combinations thereof.
 85. The method of claim 78,further comprising: removing oxygen from an environment surrounding themyoglobin-containing fresh meat product; and storing the fresh meatproduct in a substantially oxygen free environment for a time sufficientto allow the desirable color to appear.
 86. The method of claim 85,wherein the removing oxygen from an environment surrounding themyoglobin-containing fresh meat product is by vacuum to produce a vacuumpackage.
 87. The method of claim 78, wherein the desirable color is ared hue.
 88. The method of claim 78, wherein the myoglobin-containingfresh meat product is packaged less than 20 days post-mortem.
 89. Themethod of claim 78, wherein the myoglobin-containing fresh meat productis packaged less than 12 days post-mortem.
 90. The method of claim 78,wherein the myoglobin-containing fresh meat product is packaged lessthan 48 hours post-mortem.
 91. The method of claim 78, wherein themyoglobin-containing fresh meat product is selected from the groupconsisting of: beef, veal, pork, mutton, lamb, poultry, chicken, turkey,duck, goose, game, fish, and seafood.
 92. The method of claim 78,wherein the myoglobin-containing fresh meat product comprises at leastabout 0.1 mg of myoglobin per gram of fresh meat product.
 93. The methodof claim 78, wherein the myoglobin-containing fresh meat productcomprises at least 1 mg of myoglobin per gram of fresh meat product. 94.The method of claim 78, wherein the myoglobin-containing fresh meatproduct comprises at least 3 mg of myoglobin per gram of fresh meatproduct.
 95. The method of claim 78, wherein the myoglobin-containingfresh meat product comprises at least 40 weight % water.
 96. The methodof claim 78, wherein the polymeric film comprises the myoglobin bloomingagent, and further comprising: packaging said myoglobin-containing freshmeat product in contact with the food contact layer.
 97. The method ofclaim 78, wherein the polymeric film comprises the myoglobin bloomingagent, and further comprises: packaging said myoglobin-containing freshmeat product in the container.
 98. The method of claim 97, wherein thefood contact layer of the polymeric film comprises the myoglobinblooming agent.
 99. The method of claim 78, wherein the polymeric filmcomprises the myoglobin blooming agent as a first myoglobin bloomingagent, and further comprising: contacting the myoglobin-containing freshmeat product in contact with a second myoglobin blooming agentcomprising a carbon monoxide donating compound.
 100. The method of claim85, wherein the desirable color on the surface of themyoglobin-containing fresh meat product is maintained for at least afive-day display life after contacting the surface of themyoglobin-containing fresh meat product.
 101. The method of claim 85,wherein the desirable color on the surface of the myoglobin-containingfresh meat product is maintained for at least a five-day display lifeafter contacting the surface of the myoglobin-containing fresh meatproduct in the absence of carbon monoxide.
 102. The method of claim 78,wherein the polymeric film comprises a myoglobin blooming agent as afirst myoglobin blooming agent, and further comprising: treating themyoglobin-containing fresh meat product with a second myoglobin bloomingagent.
 103. The method of claim 102, wherein the first myoglobinblooming agent is an inorganic nitrate, an inorganic nitrite or acombination thereof.
 104. The method of claim 102, wherein the firstmyoglobin blooming agent is nicotinic acid.
 105. The method of claim102, wherein the second myoglobin blooming agent is carbon monoxide.